In order to be classified as extra virgin, the oil must be derived from the first press of the freshly harvested and undamaged olive fruit.
Kuva mafurha ya vekiwa eka ntlawa wa extra virgin, mafurha lawa yafanele kuva ya huma eka ku kamiwa rosungula kusuka eka muhandzu wa olive lowu wahaku tshoveriwaka naswona wunga vavisekangi.