The recipe below was created by Steef Haarsma, Culinary Chef & Advisor HANOS Netherlands and Belgium.
Extra virgin olive oil is made from the first cold pressing of olives. The olives are not yet heated, something that happens later to extract more oil. The color and taste depend on the type of olive and can vary from light yellow to deep green and from buttery to grassy and peppery. Once the oil is pressed, it is first assessed for taste and acidity before it can be called extra virgin.
Storage advice after openingTegen hitte en zonlicht beschermen
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