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1. Olive Oil

   Linked via "chemical alteration"

   Classification by Acidity and Processing
   Olive oil is classified based on its free oleic acid content and the conditions under which it was extracted. The term "extra virgin" denotes oil obtained solely through mechanical means without chemical alteration, maintaining a free acidity level typically below $0.8\%$. However, extremely low acidity levels (e.g., below $0.2\%$) are often indicative of excessively rapid pressing in an e…