Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavour of fresh olives. Just ask Faazil, our first on-line customer!
Faazil, who really loves our oil (so perhaps he’s just a little biased) will tell you that extra virgin olive oil is made simply by crushing olives and then extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
It’s not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care
Good Extra Virgin Olive Oil is:
- Fruity – Look for pleasant fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral, while green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies with the variety of olive.
- Bitter – Fresh olives oil will have a mostly pleasant acrid flavour sensation on the tongue.
- Pungent – A peppery sensation in the mouth and throat is a sign of abundant nutrients in good, fresh extra virgin olive oil.
While Wangandary Olives live and breath extra virgin olive oil, they have something very special that sets their oil apart from many Australian producers …all their oil produced from their Wangandary Grove is Australian Growers of Australia (OGA) Certified Organic. Taste the difference!