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2. Pompeian, Inc. - Wikipedia

   en.wikipedia.org/wiki/Pompeian,_Inc.

   Pompeian, Inc. [1] is a food company that was founded in Baltimore in 1906 and produced America's first national brand of imported extra virgin olive oil.Today Pompeian offers a line of olive oils, including Robust Extra Virgin, Smooth Extra Virgin, Organic Extra Virgin, Classic Pure and Extra Light Tasting varieties.

3. Template:Smoke point of cooking oils - Wikipedia

   en.wikipedia.org/wiki/Template:Smoke_point_of...

   Flaxseed oil: Unrefined: 107 °C: 225 °F [3] Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 ...

4. Olive oil - Wikipedia

   en.wikipedia.org/wiki/Olive_oil

   Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects. Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, methods which do not alter the glyceridic structure. It has a free acidity ...

5. The 20-Minute Dinner I Make When I’m Too Tired to Cook - AOL

   www.aol.com/20-minute-dinner-m-too-233200893.html

   2 tablespoons extra-virgin olive oil. 3 cups fresh or frozen mirepoix (about 1 pound) 1/4 teaspoon salt, plus more to taste. 1 tablespoon jarred minced garlic, or 3 garlic cloves, minced. 1 ...

6. Olive oil acidity - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_acidity

   As defined by the European Commission regulation No. 2568/91 and subsequent amendments, [1] the highest quality olive oil (extra-virgin olive oil) must feature a free acidity lower than 0.8%. Virgin olive oil is characterized by acidity between 0.8% and 2%, while lampante olive oil (a low quality oil that is not edible) features a free acidity ...

7. Olive oil regulation and adulteration - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_regulation_and...

   The United States is not a member of the IOC, and the US Department of Agriculture does not legally recognize its classifications, such as extra-virgin olive oil. In October 2011, the United States adopted new olive oil standards, revising those that had been in place since 1948, which affected importers and domestic growers and producers by ensuring conformity with the benchmarks commonly ...