“Extra virgin olive oil is made using a process called “first cold-pressed”.
In simpler terms, the word “first” refers to the olives being pressed on the first round of extraction. “Cold” refers to the olives being kept no higher than 27.7 °C, and “pressed” refers to the method of extraction.
This method indicates that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavours and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value.
Virgin olive oil has a slightly more acidic level and does not meet the same requirements. Regular olive oil is a blend of slightly defective or low quality olives. For consumption, these olives are refined and tend to have a colorless and flavorless profile. Light olive oil has undergone a similar process but is lighter in colour and flavour, not calories!”
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