Nostos Trading Co.
What Extra Virgin Olive Oil Actually Means
Extra Virgin Olive Oil (EVOO) is the highest quality grade of olive oil — cold-extracted from olives using only mechanical methods, with no heat or chemical processing, and acidity below 0.8%. Much of what’s labeled “extra virgin” on store shelves doesn’t actually meet this standard.
The Legal Definition
To qualify as Extra Virgin, olive oil must be extracted mechanically (no heat or solvents), have free acidity below 0.8%, and pass both chemical and sensory (taste panel) testing.
Why So Much “Extra Virgin” Olive Oil Isn’t
Independent testing has repeatedly found a significant share of imported olive oil labeled “extra virgin” fails to meet the actual standard, often due to oxidation, heat damage, or blending with lower-grade oils.
How to Verify Real EVOO
- Harvest date within the last 12–18 months
- Acidity level stated on the label or available on request
- Dark glass or tin packaging (protects from light)
- Single-origin, traceable sourcing
Our Standard
Every Nostos bottle comes with lab-verified specs: acidity ≤0.8%, mechanically extracted only, non-GMO. View our products