Making extra virgin olive oil is actually a fairly simple process.
Pick fresh olives, crush them, churn the olive puree for a bit and then spin the puree to separate the oil. If you don’t use any heat or chemicals anlong the way, and the olive oil tastes great at the end, you’ve got Extra Virgin Olive Oil! Of course there are many steps that determine the true quality and specific flavor profile, but as long as you’ve got good, fresh olives and treat them with care, you should get EVOO! Unfortuantely, most of the world’s olive oil is made from olives that are not-so-fresh
– but here at Sciabica’s we are dedicated to pressing the freshest, just-harvested olives picked at the perfect moment to deliver olive oil with that one-of-a-kind “Sciabica flavor”.
This is how it’s done…
What about “flavored” olive oils?
The majority of flavored oils use heat-infusion, or are blended with extracts or artificial flavors instead of our unique “cold-press” process. Often called ‘fused, ‘co-milled’ or ‘agrumato’ – we take only the ripest fruits and freshest herbs, and cold press them with our just-harvested California olives, resulting in a delectable flavor fusion that sets the bar for flavored olive oils. Cold pressing preserves the delicate flavor of the fruits and herbs that can be destroyed through heat-infusion, and are not present in extracts.