Extra virgin olive oil is the highest grade for olive oil–the best you can buy, it is produced by a simple pressing of the olives, and may be called “extra” if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the “extra” in extra virgin olive oil means “premium,” or simply, “the best.”

The proponents of the benefits olive oil suggest that the regular use of olive oil reduces strokes and heart disease and diabetes.

Technically speaking, the minimum official standards for extra virgin olive oil calls for free acidity limits of less than 0.5% to 0.8%. Olive oil, on the other hand, has free acidity in excess of 2%, according to the International Olive Council (IOC). Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils.
Any cold-pressed oil that doesn’t meet extra-virgin standards is then refined to get rid of undesirable impurities, giving the oil a more neutral flavor and lighter color. It’s then blended with a bit of premium EVOO to produce what’s labeled as just “olive oil.”

Yes, all of our olive oils are extra virgin olive oils and first cold pressed.

Yes. 100 % Italian Extra Virgin Organic Olive Oil is certified and guaranteed by public authority designated by MiPAAF IT BIO 006

This describes the temperature at which the oil was obtained. Temperature is crucial due to its effect on olive oil quality. When high temperatures are applied the more volatile aromas are lost and the rate of oil oxidation is increased, producing therefore lower quality oils. In addition, the chemical content of antioxidants and vitamins present in the oil is reduced by higher temperatures.
Extra-virgin olive oils are obtained at a temperature below 27 degrees Celsius from the mechanical pressing of the olive paste by a traditional extraction system using hydraulic presses.

Extra Virgin Olive Oil is among the foods that are high in monounsaturated fats. The Harvard School of
Public Health notes “there is consistent evidence that higher intake” of monounsaturated fat “lowers the risk for heart disease.”

The best place to store the oil is in a cool, dark place. Not the fridge, but a pantry, cellar or cool cupboard.