As you know we're proud award winners of the Oliveti Olive Oil awards over the past few years. There is strict criteria to be judged within these awards, and we have to prove that we really do have extra virgin olive oil.
First of all, what is extra virgin olive oil?
Extra virgin olive oil is made from pure, cold-pressed olives, whereas the standard off the shelf olive oil is usually a blend from cold-pressed and processed oils.
We showed you in our previous blogs the process that our olives go through to extract the oil, and that method, while effective, takes a substantial amount of time. Certifying the product as pure extra virgin olive oil can be a time-consuming and expensive process. All these factors contribute to the higher prices you find when purchasing extra virgin olive oil.
So aside from the process itself, how do we prove our oil is extra virgin for the awards judges? Under the competition rules, we have to ensure that our olive oil passes a 'Free Fatty Acid' and 'Peroxide Value' test from an approved Laboratory. This also ensures that the oil we sell is to an acceptable standard.
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