Olive oil is obtained solely from the fruit of the olive tree. The different varieties & classifications of olive oil are a result of the type of pressing, acidity levels & the extent of processing the oil has undergone.
Extra Virgin Olive Oil Classification
Oil classified as Extra Virgin Olive Oil comes from the first pressing of the olive solely by mechanical means, & is extracted without heat (cold pressed) or chemicals. The oil must not be altered in anyway, & can only be treated by washing, decanting & centrifuging, & filtering.
Extra Virgin Olive Oil contains no more than 0.8% acidity & is judged as superior taste. Ultra Premium Extra Virgin Olive Oil is an even superior quality with maximum acidity of 0.3%.
Single Estate: oil produced from hand picked olives & cold pressed within hours of picking from a single estate or farm. The olives are grown, extracted & packaged on home ground. Usually produced in smaller batches, meaning they are of a higher quality & therefore a higher price.
First cold pressed: olives pressed with little or no heat (under 27oC) to maintain the natural goodness, distinctiveness & quality of the product.
Protected Geographical Indication (PGI): European recognition for an agricultural product or food, produced & processed in a specific geographic area.
Oil should be stored in a cool, dark place to maintain the quality. Dark coloured bottles protect the oil from UV radiation & thus ensure longer shelf life. The Alkyona Estate bottle comes with a clever handle & a spout to assist with pouring.