• By unfiltered we mean that the oil still contains traces of the olive solids (olive flesh). This is done on purpose. Olives and olive oil contain high levels of antioxidants. By refusing to filter the oil, some of the goodness of the olive flesh is retained. That is why you will find in some of the bottles a small quantity of particulate or sediment. This is not harmful. In fact it could be described as the best and most nutritious part of the bottle.
  
  
• By additive-free we mean that during the whole of the pressing process no chemicals or additives are introduced. What is produced is confined entirely to the oil and solids naturally occurring in the olive fruit without any assistance or enhancement. The olives are presented to the pressing facility from the grove following picking, gently washed, then pulverized (stone and all), stirred at low temperatures until the resulting paste is centrifuged and separated out into golden oil (which is collected), pomice (or waste) water which is sprayed back onto the grove and presscake which is either made into supplementary stock feed or mulched with grape finings and composted for use in the grove or vineyard. We do not hold ourselves out as producing organic, spray-free or biodynamic oil although that may well feature as part of a specialist range of olive oils from our traditional olive press which was especially reconditioned and refurbished and brought out from Italy.
  
  
• By kosher certified we mean that the pressing process is regularly inspected and is certified as having been produced to the standard required of the kosher and certifying authorities.
  
  
• By extra virgin we mean that the oil adheres to the international criteria set down for permissible oleic acid levels, the presence or absence of phenolics, taste characteristics and other descriptors. To qualify as extra virgin olive oil the oil must have an oleic acid content of 0 – 0.8%. Typically The Village Press oils regularly score between 0.1 and 0.2% oleic acid content which takes them well within the range of oils that can be certified as extra virgin.
  
  While there are no hard and fast rules about how the different varieties of olive oil should be used our passion for the product has driven us to recommend applications for each of the varieties we produce. Please view each of the four varieties to find the Oil that is most suited to your needs.

Thank you,
thevillagepress.co.nz