Each olive oil, therefore, is unique and the result of its place of origin, climate, and the variety of olive used. However, perhaps just as importantly, it is the result of the work of local men and women who tend the trees, protect the harvest, and oversee the extraction to ensure perfect press conditions. Attention to each of these criteria results in a quality product with its own unique flavors and aromas.

What is meant by 'cold pressed'?
Virgin olive oil is obtained exclusively by mechanical centrifugal or pressing means. The phrase 'cold pressed' is a commercial term that dates back to a period when the mills, which were less powerful and usually powered by water flow or animal power, made a second pressing with hot water. Although the term has not really been applicable for a number of decades due to the technological evolutions in the industry, it continues to be used in describing modern olive oil processing. With cold pressed olive oils, processors do not heat the fruit press, relying instead on ambient temperatures thus complimenting the folklore surrounding this old term.