Olive oil is classified by how it was produced, by its chemistry, and by its flavor:
Extraction. How was it made? All production begins by applying physical pressure at room temperature to the olive fruit, which extracts oil and leaves a substance called pomace.
Virgin means the oil is produced at room temperature and only using pressure—in other words, with no chemical treatment. Marketing materials refer to cold pressed or mechanically pressed, which mean the same thing.
Refined means that the oil has been chemically treated to neutralize strong tastes and remove much of the acid content. Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.
Olive-pomace oil means oil extracted from the pomace using chemical solvents—mostly hexane—and by heat.
Chemistry. What is in it? Quantitative analytical methods determine the oil's acidity defined as the percent, measured by weight, of oleic acid in it.
Flavor. How does it taste? The oil is subjectively judged by a panel of professional tasters in a blind taste test. This is also called its organoleptic quality.
our oil is bottled as pure cultivators than a blend.
Superior quality and great taste.
Ideal for entree and tapas.
Thats only a start!!
No matter where you are in the world, we can ship our
produce to your doorstep.