Extra virgin olive oil is essentially the naturally extracted juice from fresh olives. The olives are crushed into a paste, and the oil is physically extracted from this paste without the use of chemicals or excessive heat.

Extra virgin olive oil has a distinctive olive fruity aroma and flavor and it contains natural antioxidants.

Appearance: Yellow or yellow-greenish oil

Acid Index: <2.0 mg KOH/g

Peroxide Index: <20 meq O2/kg

Unsaponificable matter: Max. 1.5%

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