Extra Virgin Olive Oil
Extra Virgin Olive Oil, often referred to EVOO, is the best available grade of olive oil. It comes from the first pressing of the olives. Any subsequent pressings produce lower grades of oil.
The extra virgin olive oil is taken straight off the olive press, allowed to settle for two months and bottled. It is stored in glass or stainless steel containers to preserve the key ingredients. There is no further refining, and definitely no additives.
From bottling the product has a shelf life of maximum two years. For Shalumar oil we use a maximum of 18 months from the harvest date. There is no point in ageing olive oil for over time sunlight and heat gradually break down the complex molecules in the oil. The best storage is in dark glass or stainless steel container kept away from light.