Extra Virgin Olive Oil (EVOO)

There are very specific international standards for the classification of olive oils.

Our olive oil is be obtained solely from the fruit of the olive tree.

Our Olive oil is obtained from the olive fruit solely by mechanical or physical means. Our oil is not obtained by using solvents. The fruit does not go through any treatment other than washing, decantation, centrifugation and filtration


Our extraction process is done under thermal conditions that do not lead to alterations in the oil. This is where the term “cold pressed” relates to olive oil. The European Union standard states that the olive paste must be kept under 27°C (80°F)


Acidity level (oleic free fatty acid) must be 0.8% or less.

Our oils are free from all defects and posses some desirable attributes of extra virgin olive oils.

UV absorbance:

  • K270 must be less than 0.22

  • K232 less than 2.50

  • Delta K less than 0.01