Extra virgin olive oil is the highest grade of virgin oil derived by cold mechanical extraction without use of solvents or refining methods. It contains no more than 0. 8% free acidity, and is judged to have a superior taste, having some fruitiness and no defined sensory defects
Smoke point: 190–215 �C ( 374–419 �F ) ( extra virgin ) ; 175 �C ( 347 �F ) ( virgin ) ; 210 �C . . .
Acid value: maximum: 6. 6% ( refined and pomace ) ; 0. 8% ( extra virgin )
Iodine value: 75–94 ( virgin and refined ) ; 75–92 ( pomace )
Saponification value: 184–196 ( virgin and refined ) ; 182–193 ( pomace )
Wikipedia@
Smoke point: 190–215 �C ( 374–419 �F ) ( extra virgin ) ; 175 �C ( 347 �F ) ( virgin ) ; 210 �C . . .
Acid value: maximum: 6. 6% ( refined and pomace ) ; 0. 8% ( extra virgin )
Iodine value: 75–94 ( virgin and refined ) ; 75–92 ( pomace )
Saponification value: 184–196 ( virgin and refined ) ; 182–193 ( pomace )
Wikipedia@