Virgin Olive Oil
Virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.It's not easy to produce virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.
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Botanical Name : Olea europaea
Country of Origin :Argentina, Portugal, Italy, Spain, Turkey, Morocco, Tunisia
Common Name : Olivier, Olive Oil, Sweet Oil
Parts Used : Fruit of Olive Trees
Form : Liquid
Color : Deep Greenish Golden
Scent : Strong Olive Aroma
Natural : Yes
Extraction Method : Mechanical Pressing
Refinement Status : Unrefined
Organic Certified : No
Ingredients :virgin olive oil.
Directions :To be used in raw cooking.