Extra-virgin olive oil is an unrefined oil that is made by cold-pressing whole olives to extract their juices, resulting in grassy, fruity, or peppery notes. To be labeled extra-virgin ...

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, with its numerous health benefits, is an essential ingredient in many culinary practices. This wholesome fat is suitable for a myriad of purposes, from concocting salad ...

A staple in many Italian restaurants and specialty cheese shops, Laudemio Extra Virgin Olive Oil has a well-earned reputation as a robust blend that is the next best thing to a trip to Tuscany.