Your oil is extra virgin. Scientifically speaking, this means it has less than 0.8% acidity. Practically speaking, it means that once the olives are picked, they must be pressed within 24 hours, before the acid levels can build up. It also means that the temperature is kept low throughout the process of extracting the oil – this is what’s known as ‘cold pressed’. High temperatures extract more oil but mean that many of the subtle flavors are destroyed and the taste impaired. We make sure the temperature of the press never goes above 30 degrees Celcius / 86 degrees Fahrenheit. What all this means to you is that your oil tastes as fresh as the field it came from.