Extra Virgin Olive Oil

How Extra Virgin Olive Oil Is Made

Olive oil is produced simply by pressing the fruit of the olive tree. The process:

Olives are hand-harvested between November and March, depending on region.
After harvesting, they are washed and crushed using granite wheels, forming a paste.
This paste is spread onto woven mats, stacked, and placed in a hydraulic press.
The press extracts oil and juice, which are separated by centrifugation.

Producers can:

Filter the oil (for a clear appearance)
Bottle it unfiltered (cloudy, often considered more flavorful)
Let it decant naturally for months before bottling

🧠 It takes 5 kg of olives to produce 1 liter of oil.

If no heat or chemicals are used, the result is called first cold-pressed — the highest quality olive oil with full flavor and nutrients.

🏷️ Grades & Definitions of Olive Oil

All official definitions come from the International Olive Oil Council:

Virgin Olive Oil

“Oil obtained solely by mechanical or physical means… without alterations.”

Unrefined, natural
Commonly labeled as “vierge” in French oils

“Perfect taste and aroma with max 0.8% acidity (oleic acid).”

Best in flavor and nutrition
Taste-tested by expert panels (not machines!)
Always first cold-pressed

Refined Olive Oil

“Olive oil refined by chemical means to remove flaws.”

No flavor or aroma
Used for neutral taste needs

Olive Oil (a.k.a. Pure Olive Oil)

“Blend of refined olive oil with some virgin olive oil. Max 1.5% acidity.”

Light flavor
Good for baking or frying
May contain as little as 5% extra virgin oil

Pomace Oil

Extracted from leftover olive pulp using solvents
Heavily refined

⚠️ Not recommended for consumption

🧊 Storage Tips

Store in a cool, dark place — away from heat sources and light
Avoid fridges: solidification starts at 2°C
Avoid repeated cooling and reheating, which causes oxidation
Look for a harvest or expiry date — most oils last 12–18 months

✅ A bit of sediment is natural and harmless

❤️ Health Benefits

Olive oil is a nutritional powerhouse:

🧬 80% monounsaturated fats — help reduce cholesterol
💪 Rich in vitamins E, A, B, K
🧻 Supports digestion, reduces acidity, prevents ulcers
✨ Great for skin, hair, and nails
🤱 Aids brain development in infants when consumed by nursing mothers

Replace all other fats with olive oil for maximum benefits

🛒 How to Choose Olive Oil

Ask yourself:

1️⃣ How Will You Use It?

For salads? Pasta? Meat? Fish? Baking?

2️⃣ Condiment or Cooking Oil?

Use for finishing dishes like grilled vegetables or pizza
Start recipes (e.g., sautéing onions) with quality oil for deeper flavor
Yes, extra virgin is good for cooking due to its high smoke point

3️⃣ What Flavors Do You Like?

Soft & sweet → great for mild dishes (lettuce, white fish)
Peppery or fruity → pairs with bold flavors (grilled meat, kale)

🍷 Like wine, olive oils have distinct flavor profiles — there’s no wrong choice!

🍽️ Usage Suggestions

On salad leaves (alone or with balsamic vinegar)
Drizzled over roasted vegetables, pasta, pizza, or feta
Rubbed on meats before grilling
In muffins or bread instead of butter
On baked potatoes or homemade croutons
To make mayonnaise or pesto
As a dip with fresh bread
Mixed with vinegar for marinades
On popcorn, gazpacho, or veggie stew

📌 Final Reminder

Even though “CORINTHIA LAND” Extra Virgin Olive Oil is a premium product, it has a limited shelf life.

🍽 Use it generously and enjoy it while it’s fresh!
A small drizzle goes a long way — and the health benefits outweigh any calorie concerns when used wisely.