This oil is classified as "virgin olive oil", and not in the category of "extra virgin olive oil", as you can see by labelling principal. In view of the meaning of the term "extra", which is almost a synonym for "superior", it might be inferred that this oil is not for a higher level because it is not labeled as well. It is not. This oil is produced using traditional methods, which require a phase of fermentation olives in a well. It is thanks to this ancestral know-how, advanced with the help of modern tools that are at our disposal, that the oil present this beautiful "black fruit", characteristic of the AOC in Provence olive maturity. Nevertheless, all traces of fermentation is, vis-à-vis the EU regulation, which requires defects decommissioning of oil "extra virgin" to "virgin".
What can be inferred from the foregoing is:
-- We apply European regulations to the letter;
-- The name proves that the oil is different from anything that can be found in large-scale distribution, because we were only "virgin olive oils extra";
-- We do not have the same values as those who have established European regulations on olive oil, and we are proud to defend our typical products.