Extra virgin olive oil is the olive oil categorized as of the highest quality. There may be differences in the types of olives, varieties of olives or the production area of the oils. Jivo Extra virgin olive oil with Designation of Origin and made with Arbequina, Picual, Hojiblanca, Cornicabra, Manzanilla, Coupage or organic.
- The composition of olive oil varies with the cultivar, altitude, time of harvest and extraction process.
- It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%).
- Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.