To be certified for the “extra virgin” label, an olive oil should satisfy four criteria: it must be produced by mechanical extraction methods (no chemicals or hot water applied), come only from first cold-pressing,

have an oleic acidity level of less than one percent, and must have a perfect taste.

Acidity level is the most important factor that determines its grade. This is a measure of the percentage of free fatty acid content: the best oil has the lowest acidity. The oil should also be free from perceptible defects in taste or smell.

Extra virgin olive oil is valued for its perfect balance in terms of flavour, aroma, colour, and acidity level.

One reason extra virgin olive oil is prized so highly is its high content of vitamins and nutrients. Also, it is pure and without any additives.

The fruitiness of its taste and the complexity of its aroma give it universal appeal. The light, delicate consistency of extra virgin olive oil makes it perfect for dressings. It is also the preferred oil for use in cooking by more discerning users.

Extra virgin olive oil comes in four sub -types.

Types of EVOO:                                            Our brands by type:

Organic extra virgin olive oil............................Cretan Treasure Platinum 0.1

Protected Designation of Origin (PDO)............Cretan Treasure Gold 0.2

Premium (low acidity & limited production)...Cretan Treasure Classic 0.3

                                                                             Cretan Treasure Elasinthos 0.2

                                                                             Cretan Treasure Amfora selected flavors

Extra virgin olive oil (regular).......................Elma / Kadili

 
Different extra virgin olive oils may share the same characteristics but there is marked variation in taste.

There are many nuances, and connoisseurs categorise its flavours as mild (delicate, light, or buttery), semi-fruity (stronger, with more taste of olive), and fruity (oil with a strong olive flavour).