What extra virgin really means
Extra virgin is the highest grade of olive oil, made only by mechanical means. The cold-pressed extra virgin olive oil from Loralai follows this method from fruit to bottle.
No heat, no chemicals
Olives are washed, crushed into paste, gently mixed and separated by centrifuge. Nothing is added and temperatures stay low to protect flavor and nutrients.
Compared with other grades
Pomace and light oils are refined with heat or solvents and then blended. They are neutral in taste and lack most of the natural antioxidants.
Speed matters
The shorter the time between picking and pressing, the lower the acidity. The about us page describes how the orchard handles harvest day.