The differences between virgin and extra virgin olive oil

The answer lies both in its chemical composition and in the journey it takes from the olive grove to your bottle.

Extra Virgin Olive Oil (EVOO) is the premium category. To earn this title, it must have an acidity level not exceeding 0.8%. It is produced exclusively by mechanical means, without the use of chemicals or heat treatment, thus keeping all its nutrients, vitamins, and antioxidants intact. Its flavor is rich, with characteristic notes of freshness and a slightly bitter or peppery aftertaste, which indicates its high quality and high polyphenol content.

On the other hand, virgin olive oil has a slightly higher acidity, which can reach up to 2%. Although it remains a natural product, its organoleptic characteristics are less intense compared to extra virgin. There is also "plain" olive oil, which is usually a blend of refined and virgin olive oil, having lost a large part of its beneficial components during processing.

At Cretan Flavor, we emphasize extra virgin olive oil because we believe that health and taste are non-negotiable. By choosing an oil with low acidity and proper certification, you ensure that you are providing your body with valuable heart-protecting polyphenols. Understanding the distinction between categories is the first step toward incorporating true Cretan quality into your daily diet. It is not just about the label; it is about the purity and the nutritional power of the Mediterranean's most precious liquid gold.