Extra Virgin is an international term and refers to the highest quality of olive oil with free fatty acid content of less than 0.8% (laboratory analyses) and with no off flavours (judged by a tasting panel).
To produce Extra Virgin Olive oil – use healthy fruit and handle with care. Press the olives within 18-24 hours, using a cold extraction process. Air is the major cause of oxidation (causing rancidity in the oil) and is therefore enemy no.1 to a quality oil.
Choose with confidence
The “Member of SA Olive” seal is the consumer’s guarantee that the producer complies:
- 100% locally produced
- Year of harvest is accurate
- Has passed SA Olive organoleptic taste test
- Produced in accordance with SA Olive Codes of Conduct and Practice, guarantees quality based on international standards
- A Olive Code of Practice and the Seal guarantees honest and informative labelling