Extra Virgin Olive oil is a term that over 68% of brands marketed as such in the US do not meet (according to a July 2010 University of California Davis Study). The olives used to make our oils Oil are grown on small family owned farms, picked early in the harvest by hand, cold washed, cold pressed within hours, this oil not only passes the strictest extra virgin tests as defined by the International Olive Oil Council, but the most important test of all, taste!
Real Extra Virgin olive oil has acidity less than .8%, as well as other chemical requirements. The most important though, are the taste and aroma. Our Extra Virgin Olive Oil is created from olives handpicked in October, November or December, and carefully pressed within hours monitoring temperature to ensure the press doesn’t exceed 23 degrees Celsius.
Our oils Acidity is between .1% and .3%, less than half of most oils marketed as extra virgin. Beyond acidity, other attributes such as Peroxide, and UV Spectrometry is measured to ensure the oil is fresh.