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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? WineSpectator.com seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories