The Flavor Your Life campaign aims to educate North American consumers about authentic extra virgin olive oil from Europe. With funding from the European Union, the Italian government, and a consortium of European extra virgin olive oil producers, we are debunking misconceptions while empowering consumers — and sharing inspiring recipes that use liquid gold in everyday cooking.
Made by pressing without heat or chemicals, known as first cold pressed, it’s the freshly pressed juice of olives.
Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. Extra Virgin Olive Oil is made by pressing without heat or chemicals. It represents the freshest and purest olive oil available.
Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of
Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters, who must agree that it meets the high flavor standards of an Extra Virgin rating.
taste and harmonious balance it won’t receive an Extra Virgin rating.
Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil, as well.
How do you cook with Extra Virgin Olive Oil?
100% ITALIAN EXTRA VIRGIN OLIVE OIL
Zucchi 100% Italian extra virgin olive oil combines quality and tradition in a blend of carefully selected extra virgin oils made by the mechanical coldpressing of Italian olives only.
A full flavored oil excellent
for drizzling over grilled meats, pastas and
soups. For those who hunger for strong flavors.
Perfect alone or paired with your favorite
Full bodied flavor
Great on anything you put it on or pair it with.