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Magazine Archives: Nov. 30, 2013

How Extra-Virgin Olive Oil is Made

Tom Mueller
Issue: November 30, 2013

The legal definition of extra-virgin olive oil is precise. The European Union, the U.S. Department of Agriculture and other government bodies define "extra-virgin" in two ways, chemical and sensory. Olive oil is one of the very few foods whose legal quality grade is determined by these parameters. Wine Spectator's executive editor Thomas Matthews explains.

For the full article, check out the new issue of Wine Spectator, on newsstands October 28, 2013.

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