Please let me know the minute the Fresh & Unfiltered Olive Oil is ready
Last year’s ‘Fresh and Unfiltered’ VIRGO EXTRA VIRGIN OLIVE OIL sold out immediately.
Olive oil is made by putting olives into a crush then mixing it up to release the oil. Then it’s separated out. However, as the oil settles in the vats small pieces of olive pulp fall to the bottom, and unless this is removed it will eventually shorten the shelf life of the oil. So most olive oil is filtered to keep it pure and long lasting.
I can guarantee there won’t be fresher biodynamic olive oil anywhere unless you’re at a processing plant with a cup in hand.
Autumn is such a wonderful time to eat mushrooms and roasted vegetables like capsicums, eggplants, and whiz the last of the basil into pesto. This unfiltered oil, treated as a condiment rather than a cooking oil, is perfect for such food.
Slice good bread and toast over an open flame for that smoky flavour, rub with a cut piece of garlic, (optional) drizzle with unfiltered olive oil, grind good salt over it and voila! A perfect addition to a bowl of soup, or even on its own.
(If you want to be really luxurious, put an old slip on your favourite pillow and press the oil firmly all over your face and neck last thing before bed. It’s an indulgent moisturizing treat.)
As one can appreciate the difference between an orange squeezed and drunk immediately and one that may have been squeezed hours or days earlier.
Olive oil is best when it is fresh, that is why we always state on our bottles when it was made so you’ll feel confident in what you’re buying.