Extra Virgin Olive Oil is a primary ingredient in Mediterranean and Italian cuisine. Olive is considered to be very healthy as it is a mono-unsaturated fat that contains anti-oxidants, and is low in cholesterol. Olive oil consumption also reduces the risk of heart diseases.

 

Extra Virgin Olive oil is as indispensable to Italian cuisine as wine. They are produced with different cultivars, creating a rich assortment of flavors and aromas whose tastes are only enhanced when paired with regional cuisine.

 

Extra Virgin Olive oil production spans from Italy’s southernmost points in Sicily and Puglia to as far north as Trento. Exquisite, high-quality, extra virgin olive oils can be found in all regions.

 

Extra virgin olive oil is a very high-quality olive oil produced exclusively by cold-pressing fresh olives. It is made by grinding olives into a paste, then pressing them to extract the oil. There's no heat involved, hence the "cold-pressed" label is often encountered.

 

The subsequent oil has a forest-green tone; a grassy, peppery flavor; and a fruity fragrance. This method is viable but takes a substantial amount of time. Pure Extra Virgin Olive Oil is also a rigorous, time-consuming process. These factors contribute to the oil's higher price.