The oil is pressed without any chemical treatment. Nor is it heated during the process, a procedure which increases the yield but considerably reduces the quality of the product.
Vegetables should be sautéed at a high temperature when using this oil to retain their succulence.
This is a very good quality olive oil. The taste and smell is distinctively grassy. It has sufficient depth but is not particularly spicy/peppery (for those who like that), nor is it nutty.
Personally it is not exactly to my taste (I prefer a nuttier, rounder flavour) but it is delicious nonetheless - great for use on salads or as a dressing for small dishes.
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