Extra Virgin finishing oil made from olives that are picked early, when flavor is bold and antioxidants are highest. Made for eating, never heating.
Harvested in October, before the olives have ripened fully. Picked by hand because young olives need a firm yank to loosen up.
Extra Virgin cooking oil made from mature, mid-season olives that yield a more mellow flavor. Use it every day, in every way.
Harvested in November and December, when the olives are more mature. They’re pretty laid back by this point, so it only takes a few shakes to get them off the branch.