What is Extra Virgin Olive Oil?

Extra Virgin Olive Oil (EVOO) is the purest and highest-quality olive oil, obtained directly from fresh olives. It is produced solely by mechanical means, without the use of heat or chemicals—preserving all the natural nutrients, aromas, and flavors of the fruit.

To earn the title “Extra Virgin,” each batch must also pass rigorous sensory evaluations, where certified tasting panels assess its flavor, aroma, and balance. Only oils that meet the strictest standards of excellence are recognized as Extra Virgin Olive Oil

Understanding the difference between Extra Virgin Olive Oil and Virgin Olive Oil

Although both types of olive oil are obtained through mechanical processes—without the use of heat or chemicals—two key aspects distinguish them: acidity levels and sensory evaluation.

1. Acidity
Acidity measures the free fatty acid content in the oil, which is a key indicator of quality and freshness. The lower the acidity, the higher the quality.

• To qualify as Extra Virgin Olive Oil (EVOO), acidity must be below 0.8%.

• For Virgin Olive Oil, acidity can be up to 2%.

2. Organoleptic (Sensory) Assessment
A certified tasting panel evaluates each oil based on flavor, aroma, and the presence of defects.

• Extra Virgin Olive Oil must have a defect score of zero, meaning it is free from any sensory flaws.

• Virgin Olive Oil may have a median defect score of up to 2.5, allowing for slight imperfections.

In essence, Extra Virgin Olive Oil is considered perfect in taste and aroma, while Virgin Olive Oil may display minor natural defects.

How soon does my EVOO expire?

EVOO is meant to be enjoyed fresh, ideally within two years of harvest. With our vibrant, sun-kissed oil, you’ll likely find your bottle empty well before then.