*Why Aren't Flavored Olive OIls Labeled "Extra Virgin"?

Great question — and the answer is actually pretty fascinating (we promise).

"Extra Virgin" is the highest grade of quality an olive oil can earn. Think of it as the gold medal of the olive oil world. And like any gold medal, it comes with strict rules.

Here in California, the California Olive Oil Council (COOC) tests our oils for purity — and they don't mess around. The moment another substance enters the picture — herbs, lemons, chilis, you name it — the oil can no longer pass the required UV absorbancy tests. Even the most beautiful, high-quality infusion will get disqualified. It's not personal, it's chemistry.

Here's the science bit (don't worry, we'll keep it quick):

UV-Visible Spectrophotometry measures light absorbance at two specific wavelengths: 232 nm and 270 nm. These readings tell testers whether an oil is pure and unadulterated. Add flavorings — even natural ones — and those values spike, instantly signaling that the oil is no longer "extra virgin."

So while the base oil we use in our flavored varieties is absolutely top-quality, the addition of ingredients changes its chemical composition — and with it, the grade.

The bottom line: our flavored oils are made with the same care and premium olive oil as our extra virgins. They just play by different rules. 🫒

Heads up: we're passionate about olive oil, not medical degrees. The information in this article has been gathered from published medical and scientific sources for educational purposes only and is not intended as medical advice. Always consult your healthcare provider before making changes to your diet or health routine.