Virgin Mimosa Recipe

Virgin Olive Oil Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.

Extra Virgin Olive Oil Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil.

The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma.

A type of oil that is less expensive and not quite as flavorful as higher grades, making it very suitable as cooking oil for fried foods.

Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin.

A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower in calories than other types of olive oil, which is not true.