Olive Oil Classification — Standards and Regulations
Extra virgin olive oil is the highest category, with free acidity below 0.8% and no organoleptic defects. Virgin olive oil has free acidity below 2% and may have slight defects. These classifications are strictly regulated and guarantee premium olive oil quality. CARTAEA produces exclusively extra virgin olive oil, with natural acidity below 0.3%, well below international standards.
Extraction Methods — Impact on Quality
Both extra virgin and virgin olive oils are obtained by mechanical extraction only, without chemical solvents. The difference lies in olive quality, harvest timing, and extraction speed. Extra virgin olive oil comes from perfectly ripe olives, cold-pressed within hours of harvest. CARTAEA presses its Chetoui olives within 6 hours of picking to guarantee extra virgin olive oil of exceptional purity.
Organoleptic Properties — Taste and Aromas
Extra virgin olive oil presents a complex and balanced aromatic profile, without defects. It may have characteristic light bitterness and pungency, signs of freshness and polyphenol richness. Virgin olive oil may have slight defects but remains of superior quality. CARTAEA selects only the finest olives to create extra virgin olive oil with notes of green almond, fresh artichoke, and delicate peppery finish.
Culinary Use — Which Oil to Choose?
Extra virgin olive oil is ideal for finishing, salads, and all uses where the oil's taste is highlighted. It preserves its nutritional and aromatic qualities at low temperature. Virgin olive oil also suits cooking, but with a less pronounced aromatic profile. For a premium experience, CARTAEA recommends extra virgin olive oil, cold-pressed, to reveal all the aromatic complexity of the olive.