Description
Extra virgin olive oil is the category with the highest quality. From an organoleptic point of view, it has no defects and is fruity. Its acidity level must not exceed 0.8%.
Its light and delicate taste is perfect for finishing focaccia bread, whisking together salad dressings, finishing pastas, and making croutons. Made from pressed olives, this olive oil can be used to add a Mediterranean flair to your menu, with recipes like antipasto platters and chickpea hummus.
Healthier Alternative
Simply substitute extra virgin olive oil for butter or other oils in your cooking, and it’s easy to make your menu offerings just a little bit healthier. Compared to other types of olive oil that may be diluted with soybean or canola oil, this extra virgin olive oil is extracted from olives using natural methods.
