How It's Made
Organic Extra Virgin is the highest grade of olive oil, and is certified organic by the USDA National Organic Program (NOP).
First, the olive trees are grown using organic farming methods. Then, the organic olives are harvested and washed with cold water. They are ground into a paste and spun in a centrifuge to extract this high-quality oil. Typically, this process occurs within 24 hours of picking the olives from the trees.
Extra Virgin 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’s simply the liquid extracted from the fruit of the olive.
To be considered Extra Virgin Olive Oil, the oil must have an acidity level lower than 0.8 and it must have zero taste flaws. Delicious!
The USDA’s National Organic Program (NOP) closely monitors all organic processes including growing, harvesting, transporting, producing and packaging the final product.
Every lot of Centra Foods olive oil also goes through a thorough quality and purity testing process — first overseas, and then again here in the US with a top olive oil lab.
What It's Used For
Organic Extra Virgin Olive Oil is used, first and foremost, as a raw finishing oil in home kitchens. It's sold throughout the world in small retail bottles. It's also used in home cooking recipes for sautéing and frying (yes, even frying!)
It's also used as a bulk ingredient in the natural / healthy food industry as as a part of manufactured products. It is ideal for use in products which will also being USDA Organic Certified before being sold on retail shelves.
Organic Extra Virgin Olive Oil is also used in "olive oil blends", which are specific ratio blends of organic canola, soybean, sunflower or other oils mixed with Organic Extra Virgin Olive Oil.
Last, it's also used as an ingredient in body care products, as organic topical ointments and even in soaps!