A virgin olive oil has not undergone any chemical treatment or processing. It is obtained by mechanically (or another physical means) pressing the olives, and its basic properties are not modified. It’s a totally natural product that maintains the same biological and chemical properties of the olive, having not gone through any artificial processes. There are many classifications of Virgin Olive Oil depending on their taste, smell, and analytic characteristics. When we talk about acidity, we talk about the proportion of free fatty acids- not an acidic flavor.

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