Extra Virgin Olive Oil is olive oil that has been extracted directly from the olive in conditions that preserve the natural taste. This method of extraction is called “Cold Pressed.” It keeps the oil from losing flavor that can be lost when exposed to high temperatures. Extra Virgin oil is produced naturally, meaning that the oil is not made from any sort of chemical treatments—it is NOT refined.Extra Virgin Olive Oil (EVOO) is cold-pressed by mechanical means only, without the addition of chemicals to extract oil from the olives, usually w/in 24 hours of harvesting the olives.It is characterized by specific organoleptic qualities that are reflected in its flavor, aroma, etc. Color is NOT an indication of quality. Extra Virgin Olive Oil is characterized mainly by its acidity—0.8% or less, with the best being under 0.3%. 80% of all Greek olive oil is by nature extra virgin.
