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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.

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