Tag: Cooking olive oil

According to the International Olive Council (IOC), extra virgin olive oil must have a free acidity of no more than 0.8%, while virgin olive oil can have a free acidity of up to 2%. This difference in acidity is just one of many factors that distinguish various grades of olive oil, profoundly affecting their taste, nutritional value, and ideal culinary applications.

While Bertolli's Extra Virgin Olive Oil contains only cold-pressed olives, its cooking varieties, such as Classico and Extra Light, are actually a carefully crafted blend of refined olive oil and virgin olive oil. This specific composition is designed to offer a milder flavor profile and higher heat tolerance suitable for everyday cooking.