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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Economics, Trade, Law, Business, Industry > products and commodities > oils > plant fats and oils > olive oil > virgin olive oil > extra-virgin olive oil
Economics, Trade, Law, Business, Industry > products and commodities > agricultural products > plant products > plant fats and oils > olive oil > virgin olive oil > extra-virgin olive oil
Plant Production, Gardening > plant products > plant fats and oils > olive oil > virgin olive oil > extra-virgin olive oil
Preferred Term:

extra-virgin olive oil

Definition:
A grade of olive oil indicating a virgin oil (processed with no chemical treatment) with an acidity level of 0.8%, produced by the first pressing of the olive fruit and having excellent flavor, color and odor.
Concept Schemes:
NALT Full
Broader Concept:
virgin olive oil
Related Concepts:
URI:
https://lod.nal.usda.gov/nalt/192550
Download this Concept:
RDF/XMLCreated 2012-10-24, last modified 2015-08-26