The hard stone core (olive pit) is called the endocarp.

The outer shell of the olive is called the exocarp.

🫒 What does ‘extra virgin’ mean?

• Exclusively obtained from olives
• Processed only mechanically (pressing/centrifuging)
• No chemical treatment
• Cold pressed

It is a pure natural product.

Quality criteria:

• For an olive oil to be labelled as extra virgin:
• Free fatty acids: maximum 0.8%
• No sensory defects
• Taste must be fruity
• May be bitter and slightly spicy (a positive sign!)

Extra virgin olive oil is the highest quality olive oil – natural, aromatic and healthy.