Olive oil

Generally speaking, olive oil is the liquid produced by pressing the fruit of the olive tree (Olea europaea), by mechanical means (olive milling). The liquid is also subjected to such physical processes as decantation, centrifugation and filtering, under controlled heat conditions.
Please note that for the purposes of Classification of Olive Oils, this term refers to refined olive oils and virgin olive oils, with a free acidity content, expressed in oleic acid, not in excess of 1 gram per 100 g.

The law does not establish minimum quantities (%) of virgin olive oil or of extra virgin olive oil to be blended with the refined product. The general practice points to a 5-8% blend. The better producers may even reach 30%, and will use only extra virgin olive oils, to produce a more pleasingly palatable “olive oil”.

Information on the composition of our Pure Olive Oil.