You’ve seen that “extra virgin” olive oil label plenty of times at the grocery store. Ever stop and wonder what it actually ...

The tin packaging is a beautiful replica from 1840 and protects the oil from direct light exposure, keeping it fresh and flavorful. Overall, La Española First Cold Pressed Extra Virgin Olive Oil ...

The most refined olive oil is called 'extra virgin.' To be called so, the olives need to be crushed within 24 hours. They also need to be 'cold pressed,' meaning the oil is extracted mechanically ...

Extra virgin olive oil has a smoke point of 190C-215C ... When buying, choose an olive oil sold in a dark glass bottle to protect it from light. Exposure to light causes a substantial loss ...

There are different types of olive oil, with the most common being extra-virgin, light, and “regular” or pure olive oil. The types vary in the level of processing and flavor, making some ...

Taste is largely determined by the variety of the olive and its degree of ripeness when picked. Both the timing and method of harvesting have a huge impact on the finished oil. In autumn, the ...

This is the product's overall performance score, based on key tests conducted by our industry experts in the CHOICE labs.