What makes an olive oil extra virgin and what does not
Calaceite, Teruel//Products/6 min read
What the tasting panel looks for and why acidity is not the whole story.
Written with by Clara Ibáñez
Draft. This piece will explain what separates extra virgin from plain olive oil: how the oil is extracted, what the tasting panel is looking for and why acidity does not tell you what most people think it does.
It will go through what the health claims authorised in the European Union actually say about olive oil and its polyphenols, with the exact wording and a link to the regulation.
Before it is published, every source and every study it cites will be checked against the original.
[The full text of this story is still to be written. Photos will go in as the story needs them.]
