Make sure
that your olive oil has been "cold pressed" and "cold extracted"
Links
"Regulation
1019 of 2002 determines the use of the term "Cold Pressed" in the EU.
During Malaxation and Extraction the olive paste must be kept under 27ºC
(80ºF)."
"Today,
Saverio and Grazia De Carlo still produce their prized and refined oil
passionately in their establishment, situated in the famous Conca Barese,
in Bitritto."
