What is Extra Virgin Olive Oil?

EVOO is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives.

It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.

It’s not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn’t stay that way: Even in perfect storage conditions, the oil will degrade over time, so it’s important to enjoy it within its two-year shelf life.

Look for pleasant fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral, while green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.

Fresh olives oil will have a mostly pleasant acrid flavour sensation on the tongue.

A peppery sensation in the mouth and throat is a sign of abundant nutrients in good, fresh extra virgin olive oil.