HOW TO READ A LABEL

Extra-virgin — Consumers and retailers both have trouble with this one. Really, it is a measurement of oxidation, which is determined through taste tests by panels of expert tasters and laboratory analysis. To be granted this classification, the oil must have an acidity level of no more than one gram per 100 grams of oil, or one percent. These are the best oils with the widest range of flavor, and the great ones have far less than one percent.




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