Olive Oil Tutorial

the olive oil tutorial

To make olive oil, the ripe olives and pits are crushed.
From the olive mash comes olive oil.
The method by which the oil is extracted determines the quality of that oil.

The first light pressing yields extra virgin or virgin olive oil.
A second pressing, with a bit more pressure yields "grade A" olive oil.
After the second pressing, little if any oil can be obtained by adding more pressure to the leftover fruit. To extract more oil a solvent called hexane is usually used to remove the remaining oil from the olive. This oil is considered "grade B" olive oil.
Pomace oil is the lowest grade olive oil of all as it is the oil from the pomace (pits) of the olive.

Our regular grade A olive oil is often called "Pure" Olive oil. It is a mixture of extra virgin olive oil and olive oil obtained from the second pressing of the olives. There are no solvents used in extraction.

The organic extra virgin olive oil we use in our products is cold pressed, certified Organic, certified Kosher and made in Italy.