Traditional Olive Oils

Traditional Olive Oils The superior category extra virgin olive oils found at Olivelle are produced on small family estates where quality is the most important factor. After the olives are harvested they are pressed within the first 12 to 24 hours. This is necessary to press a high quality olive oil because the olive is a very tender fruit and will bruise easily resulting in a bitter tasting olive oil. The olives are pressed without adding any heat or chemicals, just by simply crushing the olives to essentially produce "olive juice."