Extra virgin olive oil is produced through natural crushing of olives without heat or chemicals to maintain the natural antioxidants, polyphenols and flavors.

Contrary to popular belief, olive oil, including extra virgin olive oil is ideal for all types of cooking.

Extra Virgin Olive Oils may have marketing terms such as “first press,” “cold pressed” or “cold extracted” on the labels, referring to the fact that extra virgin olive oil is produced by crushing the olives without adding any heat or using any chemicals. All extra virgin olive oil is produced this way even if the label does not specify it.

Avoid heat, air and light to prolong the shelf life and maintain the quality of olive oil. Store olive oil in a dark, cool place and use the oil within a few months once opened.