About Acidity
All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity.
Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1% acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne colour to greenish-golden to bright green. In general, the deeper the colour, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity.
Virgin Olive oil is also a first-press oil, with a slightly higher level of acidity between 1 and 3%.
Refined olive oil is obtained from refining virgin olive oil that has defects. Among the defects are a natural acidity higher than 3%, poor flavour, and an unpleasant odor. This "defective" olive oil is treated with heat, filtration, and/or chemical processes to produce the refined oil.
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Dimitri Extra Virgin — The Purest of All (3 litre can).
Also in 500 ml and 1 litre bottles.
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