Oils & Vinegars

Olive oil All production begins by transforming the olive fruit into olive paste. This paste is then malaxed (slowly churned or mixed) to allow the microscopic oil droplets to concentrate. This virgin oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction, the remnant solid substance, called pomace, still contains a small quantity of oil. Other grades of olive oil use chemicals to extract the remaining oil from the pomace. I prefer to use extra-virgin or virgin olive oil which is only from virgin extraction.