ExtraVirgin: It is the highest grade and best quality olive oil, and it is a pure natural product. Excellent taste, elegant and pleasant plant fragrance, acidity not exceeding 65438 0%. \x0d\ 1。 Good olive oil has the following characteristics: \x0d\ The characteristics of olive oil are closely related to the oil-making technology. High quality olive oil is cold pressed and needs to be separated from low pressure to high pressure. Low-pressure virgin olive oil is light yellow in color and is the most ideal cold salad and edible oil. \x0d\ View: The oil body is bright and viscous, showing light yellow, yellow-green, blue-green, blue and even blue-black. Dark olive oil has high acid value and poor quality. Pigments and other nutrients in refined oil are destroyed. \x0d\ Smell: It has fruit flavor, and different tree species have different fruit flavors. Oil tasters can even distinguish 32 different flavors of olive fruit, such as licorice, cream, fruit and chocolate. \x0d\ Taste: The taste is smooth, slightly bitter and slightly spicy, with obvious post-throat feeling and lagging spicy feeling. \x0d\2。 Bad olive oil has the following characteristics: \x0d\ View: The mixed oil lacks bright luster, indicating that it has been left for a long time and begins to oxidize. Light color, thin feeling, not strong, indicating refined oil or blended oil. \x0d\ Smell: It is stale, musty, muddy, sour wine, metallic and spicy. Indicates deterioration, or there is something wrong with the raw materials of olive fruit, or improper storage. \x0d\ Taste: It stinks or has no taste at all. Explain deterioration, refined oil or blended oil.