Virgin olive oil, like extra virgin olive oil, is obtained from the fruit of the olive tree by mechanical processes, without undergoing treatments other than washing, decanting, centrifugation and filtration.
However, due to the presence of slight organoleptic defects and an acidity of less than 2%, it does not classify as extra virgin, despite complying with other quality standards provided by European regulation number n. 2568/91 for extra virgin olive oils.
While the beneficial properties of virgin olive oil and extra virgin olive oil are the same, the former has a different scent, flavor and fluidity and above all presents a difference in a fundamental parameter: the percentage of free oleic acid which is higher, and causes greater acidity.
This cannot be detected through tasting, but only through laboratory analysis that permits to evaluate any alterations that the olives, or the oil obtained from them, have undergone during harvesting, transport and the transformation processes.