Extra Virgin Olive Oils may be made as soon as the first pressing is completed. This can take place between 24 and 72 hours after harvesting.
Extra Virgin Olive Oil is only possible by mechanical or hand hammering. This is due to the oil's natural acidity.
Top Quality Extra Virgin Olive Oil
Extra Virgin Olive Oil of the highest quality is considered to be the finest quality.
Premium Extra-virgin Olive Oil It's great in salads, and when you need to add flavor.
Extra Virgin Olive Oil must contain at least 5% acidity in order to be classified. This is for dishes that do not require heat such as salads or condiments.