Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.
It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil.
It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.
Olive oil is a high-cost production and often true olive oil harvest make very little profit. There’s the expense of caring for the trees during the year, hiring workers to prune, fertilize, irrigate and control for pests and insects. Then there’s the milling, bottling, marketing, shipping. Add permits, salaries, government controls and chemical exams and so on.
At Luna d'Autunno, we serve extra virgin olive oil to bring authentic and best Italian dishes to gourmets
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