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    Extra Virgin Olive Oil

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    Extra virgin olive oil is the highest quality olive oil classification. It is produced by mechanically crushing fresh olives at a single time to extract its fruit juice (oil). Fresh olive oil is packed with monounsaturated fats and antioxidants (polyphenols).

    How it’s used:

    • Marinades
    • Salad Dressings
    • Sautéing
    • Baking
    • Bread Dipping
    • Roasting Vegetables, Meats and Nuts
    • Dips (e.g. Pesto and Hummus)
    • Drizzle (Over Pizza and Pasta etc…)
    • Cosmetics

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