The label isn’t just for marketing purposes—it actually reveals a lot about the oil’s purity, flavor, and overall quality.

Some boast that they’re “extra-virgin,” and others say “pure” or “refined ... so I consulted a group of 16 experts — chefs and olive oil sommeliers among them — to narrow ...

The Olivicola Cosentina is delighted to announce its participation in SIAL Canada 2025 with the "Pure Olive Oil from Europe" ...

Olive oil falls into two groups — refined and unrefined (like Harvest’s Extra Virgin). Unrefined oil is pure — it is not treated with chemicals or heat. Refined types are treated to remove ...

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 ...

Shoreline Foods has maintained a reputation for its sandwiches and imported goods for decades. Severe smoke damage from a ...

Extra virgin olive oil is the oil from the first pressing and is a pure, pale greenish-yellow in colour. The pulp is then pressed again to yield a darker oil that is less flavoursome than the ...

Piro, known for its bold character, antioxidant richness, and unmistakable Tuscan identity, has consistently stood out on the ...