EVOO is heard on Foodnetwork TV channels and has, officially, been added to our dictionaries, but what exactly is EVOO? It means Extra Virgin Olive Oil. To the olive oil industry, it is olive oil that is the first press of freshly harvested and undamaged olive fruit. The best method of harvesting the fruit is by handpicking, which is our practice. The olives are pressed within 48 hours of harvest to also ensure the oil’s freshness.
Industry standards in California requires that during the extraction process, the press uses no chemicals or excessive heat to preserve the integrity of the oil. The French Olive uses a screw-press mill and centrifuges the oil to separate out the water. No heat or chemicals are used the the process. This method is also called Cold Press.
The California Olive Oil Council, of which we are a member, also requires the oil be tested to ensure each year’s product is up to the standards to label our oil Extra Virgin. Three tests are conducted on the oil for USDA and COOC standards: Free acidity, Peroxide value, and UVA; all of which, our oil passes well within the perimeters to qualify as Extra Virgin. Each year we have been very pleased with our test results and the quality of our oil
Purchasing your oil from local growers offers you more assurance you are receiving 100% olive oil that is not mixed with other or lesser grades of oil.