Olive oil, derived from the direct cold pressing of fresh olive fruit, is a culinary and nutritional treasure, preserving its natural nutrients through its chemical-free, unheated extraction process.

This liquid gold, often referred to as the "Queen of Vegetable Oils" or "Mediterranean Manna" in the West, boasts exceptional health and beauty benefits, making it an ideal choice for cooking and other various applications.

High-quality olive oil, fit for consumption in its natural state, is the result of physically cold pressing fresh, ripe, or mature olives, ensuring it remains free from chemical extraction, setting it apart as one of the few woody oils in the world suitable for human consumption.

Its versatility knows no bounds. It is used in marinades, sautés, boiling, and body care.

The world boasts over one billion olive trees, primarily concentrated in Europe, with Spain, Italy, and Greece leading the production, contributing more than 3.12 million tons annually. However, extra virgin olive oil, the most coveted form, accounts for less than 30% of this total.

Extra virgin olive oil, cherished for its rich aroma and slightly bitter, spicy notes, is often regarded as "liquid gold." It is the first oil pressed from olives, extracted without heat or chemical additives at a constant temperature of 27°C, ensuring the preservation of its flavor and nutrient profile, yielding the most fragrant and aromatic taste.

Extra virgin olive oil maintains a low acidity level, capped at under 0.8%, compared to the higher acidity levels found in other grades of olive oil, some reaching as high as 2%. Lower acidity equates to a higher concentration of antioxidant components, which bestow greater health benefits.

Virgin olive oil, derived from pressing the pomace of olives following the extra virgin extraction, adheres to the same natural, cold-pressing process without chemical additives. Nevertheless, due to various factors, it may experience slight oxidation, resulting in a diminished aroma and potentially undesirable characteristics.

Pure olive oil, in contrast, is created by blending inferior virgin olive oil with chemicals to deodorize, remove color, and adjust the oil's texture.

While it offers a lighter flavor and muted color, it loses its natural, unadulterated essence, often necessitating the addition of small amounts of extra virgin or virgin olive oil to enhance its visual appeal. The industrial process ensures the acidity remains extremely low, typically 0.3% or less.

At the lowest end of the olive oil spectrum stands pomace oil, crafted from the leftover pomace from initial oil extraction. It undergoes heating and chemical refinement, resulting in a lighter flavor and a duller color.

Regrettably, this grade strays far from the nutritional value and natural quality of traditionally pressed olive oil. In most Mediterranean countries, it is even prohibited to include any mention of olives in the packaging of this pomace oil.

The genuine "liquid gold" emerges from naturally grown olives, traditionally pressed and devoid of chemical treatments or undesirable flavors.

Extra Virgin Olive Oil, usually originates from old estates with protected designations of origin and geographic protection, upholds the legacy of generations, delivering an unrivaled marriage of flavor and health benefits.