Mickey and ate at Macaroni Grill last week. As you may know, there is always a huge bottle of olive oil on the tables for bread dipping. I told her how Greece was full of olive trees....everywhere you look in the country side is full of olive trees. She then pondered..."What makes it EXTRA virgin? That sounds kind of nasty." Well, you know me, I just had to find out.
So, to end the suspence....
Extra-virgin olive oil (EVOO) comes from cold pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra-virgin and virgin olive oil may not contain refined oil.
Virgin olive oil has an acidity less than 2%, and is judged to have a good taste.
There you have it!
Another useful tidbit for the day that I remember from High School Zoology is that Ostiechthyes is the class for bony fish in scientific classification. It is pronounced "aus-tee-ick-thees." Thanks Ms. Fisher.