Extra Virgin Olive Oil

Extra virgin olive oil is the highest quality category of olive oil, obtained by cold-pressing fresh olives without the use of heat or chemicals. It is characterised by low acidity (max. 0.8%), a pronounced fruity flavour with slightly bitter and pungent notes, and a distinctive aroma. It is rich in monounsaturated fatty acids and antioxidants, particularly polyphenols and vitamin E. It is best suited for salads, dressings, dips, and as a finishing oil for cooked dishes. While oils with a higher smoke point are generally preferred for frying, extra virgin olive oil can also handle gentle sautéing.