Certifications
Olive Oil
Olive oil is usually cold pressed out of the olive fruit. The pressed juice is then centrifuged to remove all the water possible. The oil is then passed through several other purification steps which involve agitation/stirring and finally filtering to produce clear, golden-green oil. Olive oil which has been extracted only by mechanical means (no chemicals involved in extraction) is called 'Virgin' olive oil and 'Extra Virgin' olive oil is only given to olive oils which have passed strict taste, aroma, acidity and appearance criteria.
Ingredient descriptions have been provided by Sara Lee