Extra virgin is the highest grade of olive oil. It is the top-most grade of the “virgin” category of oils that are unadulterated and never chemically or heat refined. Extra virgin oil retains the flavor and health benefits of the olive fruit more than oil that has been refined or blended with refined oils. Legally, extra virgin olive oil must have a free fatty acidity of less than 0.8 grams per 100 grams. Anything more cannot legally use the extra virgin label and may also taste flat, stale, or oily. One clear indicator of a fresh evoo is a “clean mouth” feel. Poorly produced olive oils and refined vegetable oils leave behind a cloying, oily taste in the mouth.