Extra Virgin Olive Oil (also known as EVOO) is the highest grade of olive oil, available in both traditional and organic varieties. To make Extra Virgin Olive Oil, the olives are first harvested and washed with cold water. They are ground into paste and spun in a centrifuge to extract this initial, high-quality oil. Typically, this process occurs within 24 hours of picking the olives from the trees. By definition, EVOO is known as the “first, cold-press”, though it’s actually spun instead of pressed in modern systems. It is technically an olive fruit juice, because it is simply the liquid extracted from the fruit of the olive.