Updated: Mar 13
Using a good olive oil makes all the difference in your recipes. Whether it’s cooking, sautéing, marinating or dipping, using an authentic olive oil will add rich flavour to all your dishes. Greeks consume an average of 26L of olive oil each year so you know there’s something special about it!
What Does “Extra Virgin” Mean?
Olive oil is considered “extra virgin” when it has been produced by a simple pressing of the olives. People often look for a first cold pressed oil, but sometimes skip over extra virgin olive oils when it is not labeled "First Pressed" on the can. However, in-order for an olive oil producer to claim “extra virgin” status the oil from the olives must be first cold pressed. Lower grades of olive oil are produced using chemicals and other processes to extract the oil from the olives, and may also be blended with extra virgin olive oil. Extra virgin olive oil will also have a lower acidity (less than 0.8% to be exact) than a non extra virgin, and will have a superior taste.
Why Greek Extra Virgin Olive Oil is really the best
Why You Should Buy Greek Olive Oil