Extra Virgin Olive Oil 特级冷榨橄榄油

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. Olive oil tasters describe it as: Fruity, Bitter and Pungent.

Difference between Virgin Olive and Extra Virgin Olive:

What is ‘Virgin?’ Virgin means mechanical extraction. The oil is extracted by machines with no chemicals used in the process. 

What is ‘Extra’? Mechanically extracted (virgin) olive oil is not all the same quality.

'Extra' is the highest quality and is thus classified because it goes through a battery of tests, both laboratory (analytical) as well as 'taste' (an olive oil master tastes the way wines are taste tested). Virgin olive oil that is judged to have ‘no defects’ is classified as extra. So ‘extra virgin’ means – mechanically extracted olive juice that passes laboratory and taste testing with no defects. 


  • High quality olive oil is full of linoleic acids, oleic acids, palmitic acids, and polyphenols.
  • The acids in high quality olive oil actually work by trapping water into your skin, ensuring that your skin is hydrated.
  • Hydrated skin means healthy skin because when your skin is hydrated it will pass nutrients in, wastes, and toxins out of the cells, keeping your skin healthy looking, and feeling.


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