Why Extra Virgin?
Extra Virgin Olive Oil (EVOO) is the highest grade of olive oil, the only one with superior flavours and significant health benefits.
It is simply the juice of fresh olives, crushed and extracted under carefully controlled conditions and temperatures. Modern mills use a high speed centrifuge to extract the oil, rather than a press, so the term 'cold pressed' has become redundant.
Extra virgin olive oil has a superior flavour and nutrient profile to any other olive oil. Almost all other cooking oils, including lower grades of olive oil are produced using chemicals, heat and industrial refining, which also removes flavour and healthy compounds.