Neolio organic extra virgin olive oil is obtained from carefully selected Koroneiki olives. The fruit is small compared to other varieties; however, it possesses a large oil content reaching 27%. The Koroneiki olive arguably produces the finest quality oil.

GRADES OF OLIVE OIL

Extra Virgin Olive Oil - top grade, low acidity, comes from the first pressing of the choicest, handpicked olives. Mechanically pressed, requiring no heat or chemicals, Extra virgin olive oil has natural antioxidants which keep it from going rancid. Flavour, colour and consistency vary, like fine wines, due to different olive varieties, location and weather.

Virgin Olive Oil - slightly more acidity, pressed from olives that are not necessarily top grade, may be from a second or third pressing of pulp, also mechanically pressed. This grade and extra virgin are the only truly "cold pressed" oils.

"Pure" Olive Oil - Also called commercial grade oil. It is extracted from pulp and pits left after the second pressing of lower quality olives. Heat, high pressure and solvents are used. Sometimes a small amount of better quality olive oil is blended in. "Pure" refers to the fact that no non-olive oils are mixed in.