Extra Virgin Olive Oil

What is Extra Virgin Olive Oil?

Extra virgin olive oil is the highest quality of olive oil available. The whole olives are pressed by mechanical means, without the addition of heat or chemicals. That is, it "is the least processed variety and is often considered to be the healthiest type of olive oil".

"Extra virgin olive oil is a grade of “virgin” olive oil. Virgin, in the context of olive oils, means that the oils have been extracted only by mechanical means. This may be by the traditional pressing method or with more modern centrifugation. Heat is never used on virgin olive oils. “Extra virgin” olive oil refers to virgin olive oil that meets the high standards of production and quality, as determined by the International Olive Council (IOC).

EVOO is the highest quality and most flavorful olive oil you can buy. It is achieved by pressing olives with a stone mill, much like how the ancient Mediterraneans would have done."

https://www.gobble.com/blog/olive-oil-vs-extra-virgin-olive-oil/

What does Cold-pressed mean?

"Extra-virgin olive oil is made by grinding olives into a paste, then pressing them to extract the oil. There's no heat involved, hence the "cold-pressed" label you often encounter. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma. This method, while effective, takes a substantial amount time. Certifying the product pure EVOO is also a rigorous, time-consuming process. These factors contribute to the oil's higher price.

What varieties of olives do you grow?

Our premium extra virgin olive oil is a blend of Frantoio, Leccino and Pendolino varieties of olives.

Can I use it for cooking?

So how does all this affect your cooking? And which should you use when preparing a dish?

Well, we suggest keeping a bottle of both on hand: Plain olive oil for general cooking and sautéing and a nice top-shelf extra-virgin oil for dips, dressings, uncooked applications, and as a finishing touch for plated food. While you could technically use EVOO in all your cooking (the myth that it turns bitter at high temperatures has since been busted), you won't be able to taste its subtleties in something like a rich boeuf bourguignon. So when you need just a drizzle for your skillet, it's better to save your money by opting for its significantly cheaper cousin.

Some uses