DeOlivo extra virgin olive oil is carefully extracted at low temperatures to preserve its exceptional flavor and nutritional value. According to the European olive oil quality classification, "extra virgin" represents the highest standard. Extra virgin olive oil, often abbreviated as EVOO, must meet strict criteria, including a cold-pressing process. This means that the temperature of the olive pomace (the crushed mass of olives) never exceeds 27 °C during extraction, ensuring that the oil retains its purest properties and health benefits.