About Extra Virgin Olive Oil

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No. Olive oil labeled as “Light olive oil” has been refined and has therefore been stripped of its healthiest properties (not to mention that it has the same amount of calories as other olive oils). Read more on our Olive Oil Myths page.

No. Color is not an indicator of quality or freshness. Read more on our Olive Oil Myths page.

No. Olive oil is a fresh fruit juice and starts to deteriorate the minute the olives are picked from the tree. Consume your olive oil sooner rather than later, especially once you’ve opened your bottle.

Absolutely! Contrary to popular belief, the smoke point of extra virgin olive oil is quite high. Read more on our Olive Oil Myths page.

Extra virgin olive oil is the highest grade of olive oil and is made from only olives and milled by mechanical process that does not change the natural state of the oil (temperature is key). It must pass a chemical analysis and a sensory valuation. It can have no defects which is determined by a trained Sensory Panel and meet the criteria set by the International Olive Oil Council or California Olive Oil Council for chemical analysis.