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K. Larsen Extra Virgin Olive Oil

K. Larsen Extra Virgin Olive Oil is made from 100% cold-pressed olive juice.

K. Larsen extra virgin olive oil is made from 100% cold-pressed olive juice to insure the preservation of a high quantity of vitamins and antioxidants, because it is produced without the addition of artificial heat and chemicals.

K. Larsen extra virgin olive oil has a spicy and slightly bitter aftertaste, which makes it excellent for salads, soups, and both fresh and fried vegetable dishes. Due to the high quality you can use a small amount of olive oil and cook e.g. meat at very high temperatures.

Why extra virgin?

Extra virgin is the highest quality and best olive oil classification. It should have no defects and a flavor of fresh olives.

In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8% and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and low temperatures that will not degrade the oil (less than 27°C).

In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness.

Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.

Why we make some of the best extra virgin olive oil:

In order to produce the best and most healthy oil, you have to fully control both the growing and harvesting of the olives.

On our farm we have planted all our olive trees within 10 years, witch means that we have all the newest varieties that are good for mechanical harvest and also have a big resistance against diseases.

In order not to get any stress during the hot summer, we can irrigate and fertilize when needed. This means further that we have a great and homogeneous yield every year.

Olive trees that have a lack of water will usually produce lower quality olives and have a very on-even production.

Our harvest is mechanical, which is fast (compared with hand picking) to keep the best quality. In order not to loose any vitamins and nutrients, the olives need to be pressed within 24 hours after being picked, then to be stored in tanks at the right temperature. 

All in all there has to be a super healthy freshly picked olive, to produce a super healthy and good extra virgin olive oil.