Yarras Products
Yarras Products

Olive Oils

The Good - The Bad - The Ugly

and The GREAT

Extra Virgin Olive Oil

Extra Virgin Olive Oil is the purest form of olive oil. (In ancient Greece is was only tended by virgins, hence the name). Extra Virgin Olive Oil is made from only the best olives, crushed as soon as possible after harvest and processed without the use of heat (Cold Pressed), thus maintaining the flavour, aroma and vitamins of the olive fruit. These oils are sometimes called 'First Pressed' but these terms are being phased out as pressing is now often replaced by centrifugation.

To make the grade of Extra Virgin Olive Oil, the oil must have absolutely perfect taste and aroma and a free fatty acid (an indication of quality) of no more than 1%. Due to modern on farm practices and processing techniques, the majority of Australian produced olive oil is in the Extra Virgin category.

Extra Virgin Olive Oil has not under gone any treatment other than washing, decanting, centrafuging and filtering. It excludes oils obtained by the use of solvents or resterification methods and those mixed with oils from other sources. Extra Virgin Olive Oil can be qualified as a natural product.

Extra Virgin Olive Oil is the top of the ladder in olive oils.

All Yarras Olive Oils are Extra Virgin Olive Oil with the exception of our Extra Light Olive Oil.

Virgin Olive Oil

Virgin Olive Oil has a free fatty acid percentage greater than 1% but less than 2% but still maintains good organoleptic (smell and taste) properties. It is often lighter in flavour than Extra Virgin Olive Oil but is still quite a good olive oil.

Ordinary Virgin Olive Oil

Ordinary Virgin Olive Oil has a less than perfect taste and aroma. Acidity is between 2% and 3.3%.

Pure and Light Olive Oil

Pure and Light Olive Oil is a blend of virgin olive oil with lesser quality refined oils mixed in and connot be classed as Virgin Olive Oil.

Pomace Oil

Pomace Oil is made of the oil extracted from the olive pomace (paste left over from the extracting of Extra Virgin Olive Oil) using solvents, which is then refined and blended with virgin olive oil. In no case may the degree of acidity exceed 1.5%. This is the cheapest form of olive oil on the market today.

Source - International Olive Oil Council.

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