Virgin Olive Oil

Virgin olive oil is cold-pressed from fresh olives without the use of chemical processes. It belongs to the category of extra virgin or virgin oil depending on its acidity level and sensory quality. It has a distinctive, fruity flavour with a slight bitterness and pungency, which are signs of high quality. It is used primarily cold, in salads, for dipping bread or as a dressing. It is rich in monounsaturated fatty acids and antioxidants, especially polyphenols. It is produced mainly in Mediterranean countries such as Spain, Italy and Greece.