Extra virgin olive oil is obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal, which do not involve the disruption of oil and have not undergone any treatment other than washing, decantation , centrifugation and filtration.
In practice, all the oils produced in a mill should be considered as virgin olive oil.
The extra virgin olive oil be considered the best olive oil. She has some sensory characteristics that replicate the smells and flavors of the fruit from which it proceeds. It is juice from olives, harvested at its peak of maturity, sound and properly processed. Contains all elements of nutritional interest. No consequence in any alteration in its physico-chemical indices in either the sensory.