Premium Extra Virgin is the highest grade of olive oil, commonly used by food manufacturers and restaurant chefs. It is ideal for every day use in dressings and salads, for cooking, or simply enjoyed with a warm, fresh-baked baguette.
How it's made: The olives are harvested and washed with cold water. They are ground into paste and spun in a centrifuge which extracts the oil from the olive mixture. It is known as the “first cold press,” though it’s actually spun instead of pressed in most modern systems. This process usually occurs within 24 hours from the time the olives are harvested. This oil meets or exceeds IOOC standards for Extra Virgin Olive Oil, set forth by the International Olive Oil Council.