What is EVOO?

EVOO is the product of the first pressing of olives. Olives are pressed to extract (press) as much oil as possible. So, the first batch of oil that’s produced is “extra virgin”. Extra virgin olive oil has a free acidity, expressed as oleic acid, not more than 8 grams per 100 grams cold-pressed.

EVOO is made using a process called “first cold-pressed.” This means that the oil was extracted (pressed) from the olives without exceeding 81.9°F. No heat or chemical additives are used to extract the oil from the olives, which can alter and destroy the flavours and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value. 

Refined olive oils are often labelled “Pure” Extra Light” or “Light” – simply marketing terms and not related to the quality or content of the oil. These oils add heat to the olives to extract the most oil possible. This results in diminished flavour and lesser nutritional value. You will notice they will be in clear containers on the supermarket shelf and will not show a harvest date.