The difference between “normal” olive oil and extra virgin olive oil is the way in which the olives are processed. Extra virgin olive oil is obtained directly from olives which are cold-pressed as soon as possible after harvesting, so that the full flavor and fragrance are retained. It is delicious in salads, sauces and pastas, for example! Olive oil undergoes further processing after the first pressing, making it easier to heat without burning. The olive oil varieties Classico and Extra Light are therefore perfect for frying, roasting, grilling, baking and deep-frying.
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