Extra virgin olive oil (EVOO) is top-quality olive oil with a natural acidity (expressed by oleic acid) of 0.8% or less. The olives are “cold-pressed” at low temperatures (below 30°C / 86°F), within 24 hours of being harvested. High temperatures extract more oil but destroy the flavor, freshness, and health benefits. By definition, all “extra virgin” olive oils must be cold pressed, but we still mention this on our label to indicate that no heat was added during the extraction process.
The term “virgin” applies to any olive oil that has been naturally extracted, without the use of chemicals. This oil is obtained only from the olive – the fruit of the olive tree – using solely mechanical or other physical processes that do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.
Extra virgin olive oil also has to be certified by a panel that assesses the olive oil’s organoleptic (taste and aroma) characteristics and verifies that it doesn’t contain any defects.
We offer 100% natural, cold-pressed extra virgin olive oil because we want to guarantee that Salud de Paloma is as fresh as the olive fields it came from, offering health benefits and delicious taste.