Extra-virgin olive oil, the most flavorful, fruitiest grade, is cold-pressed from olives – that is to say, they are ground into a paste and then mechanically pressed, in the traditional method, or mechanically crushed without pressing in a newer method.  Heat is used to get a higher yield of oil, but it changes the flavor of the oil, so cold pressing is important.  Extra-virgin olive oil, or EVOO, has less than 1% acidity.  This olive oil is infused to hold an orange flavor to the oil. Extra virgin olive oil, orange-flavored.

Sold by the 250ml bottle.

Extra-virgin olive oil, the most flavorful, fruitiest grade, is cold-pressed from olives – that is to say, they are ground into a paste and then mechanically pressed, in the traditional method, or mechanically crushed without pressing in a newer method. Heat is used to get a higher yield of oil, but it changes the flavor of the oil, so cold pressing is important. Extra-virgin olive oil, or EVOO, has less than 1% acidity. This olive oil is infused to hold an lemon flavor to the oil. Extra virgin olive oil, lemon-flavored.

Sold by the 250ml bottle.