It takes the perfect combination of soil, sun, summer and frost to bring you this quality of extra virgin oil, which means it comes from the first pressing of the olives, contains no more than 0.8% acidity, and is superior in taste.

According to Hawaii-born Jennifer Quinlan, a registered dietician who is of Sicilian heritage, experts agree that extra virgin olive oil is the best all around for cooking and salads because it contains mostly monounsaturated fat, which lowers "bad" LDL cholesterol without affecting "good" HDL cholesterol. It is also rich in antioxidants, and vitamins, which may help reduce the risk of cancer and other chronic diseases.

Get Akamai! Be careful of labeling that says “imported from Italy.” That means it was bottled in Italy but the olives can come from anywhere.

Adventure with us on an olive picking experience: http://jleblanc448.photosite.com/