Extra Virgin Olive Oil

This oil is produced either by pressing or squeezing via centrifuge the most mature olives. Only physical processing is used and no chemicals are added, thus it may be consumed in the very natural way. It has the high pungent smell and taste of olives, is prepared in the most careful of ways, with color tones ranging from yellow to green and has the fabulous of tastes and aromas. The maximum acid level is 3.3%.
There are 3 popular varieties: Extra Virgin (acid: 1%), Virgin Olive Oil, (acid 2%) and Extra Virgin - Organic (acid 1%). This oil is recommended for use uncooked in salads and sauces.

Olive Oil

Unprocessed olive oil, refined olive oil and another 10-20% of extra virgin olive oil are mixed together to produce this oil, which has a maximum 1.5 % acid level. Olive Oil is defined by its taste and quality, which is characterized by the qualities of the olive oil. All types of olive oils are tested to make sure they contain the most ideal acid levels and the best color and aroma. Olive oil has a lighter color and aroma than the Extra Virgin so it is ideal for cooking, frying and use in cold appetizers.

Refined Olive Oil

Unprocessed olive oil is refined by completely physical methods and has a maximum acid level of 0.3%. Oils with high acid levels must first be refined before consumption. Once olive oil is processed via physical methods, Refined Olive Oil has practically no acid and is purified from any substances that may damage its quality. Refined olive oil is obtained by processing extra virgin olive oil, however processes for bleaching and removing the smell are not harmful for the health.
It is the most ideal and healthy selection for frying on the stovetop or in the oven or for marinating vegetables.