| ≥1 piece |
It is a top grade olive oil synonymous with superior quality, with a very fresh flavour containing the majority of antioxidants and polyphenols. It is also more expensive and is normally used in dressings or to top off dishes, rather than for cooking itself. In order to comply with the standards of the International Olive Oil Council (IOOC), an extra virgin olive oil should be made from fresh olives processed quickly following harvest and the oil should be removed mechanically, without using solvents, at a temperature not exceeding 30 °C. It must not be mixed with other oils or orujo (leftovers from milling) and must pass the laboratory and flavour tests of the IOOC.