Extra Virgin Olive Oil (EVOO) is considered the purest form of any type of olive oil. When the olive is a luminescent green, our olives are handpicked and pressed on the first day of that harvest. This is a crucial first step because it helps retain the olives' low acidity (.08%), pungent taste, and high polyphenol content.

Every shopper should always select “Extra Virgin” when planning to cook with olive oil or when adding it as a condiment for salads and sides. The added health benefits and diverse flavors of EVOO make it a must have for any gourmet foodie or health-conscious shopper!

Authentic extra virgin olive oil (EVOO) must meet strict chemical and sensory standards. It should have an acidity level below 0.8%, a high polyphenol count, and a rich, fresh taste with peppery, grassy, and fruity notes. Beware of counterfeit or mixed oils labeled as EVOO, as many supermarket brands fail to meet true extra virgin standards. Zagoda Olive Oil undergoes rigorous third-party testing to ensure its purity, freshness, and nutritional benefits. Always check the harvest date, dark glass packaging, and certification labels to guarantee you’re getting the highest-quality olive oil for your kitchen.

Ultra-Premium (UP) is a new olive oil category that defines the best quality olive oil in the world.

The UP standard was created in response to the growing need to distinguish high-quality extra virgin olive oils from those that dominate the so-called "gourmet" and "premium" olive oil markets, as well as the broader category sold in mass markets under thousands of brands and private labels.

The UP standard is reserved for the world's best extra virgin olive oils. As such, the UP grade exceeds all existing European, Italian, Spanish, Greek, North American and Californian standards for the grade known as extra virgin olive oil. To qualify for the UP class, extra virgin olive oil must meet or exceed a comprehensive set of production, storage, transportation, testing, chemistry and organoleptic requirements.

Extra Virgin Olive Oils are graded according to their acidity levels. The following types are available:

Ultra-Premium Extra Virgin Olive Oil is a new category of olive oil, even less acidic (less than 0.3%) and considered a finishing oil. It leaves a clean and fresh taste on the palate.

Premium Extra Virgin Olive Oil will have a bright, vibrant color with a balance of fruitiness, bitterness and hardness and will be less acidic (less than 0.5%).

Natural Extra Virgin Olive Oil is made from cold pressing of olives without any additional heat, refining or processing. With an acidity of not more than 0.8%, it is generally used not for cooking, but for dipping, drizzling and salad dressings.

Not all olive oils are created equal. Ultra-premium extra virgin olive oil like Zagoda is sourced from single-origin estates, cold-pressed within hours of harvest, and tested for high polyphenol levels. In contrast, many mass-market brands dilute their oil with lower-quality, refined, or chemically processed oils, which strip away vital nutrients. Regular olive oils often have a higher acidity level, lack flavor depth, and don’t provide the same health benefits as ultra-premium oils. Zagoda Olive Oil ensures uncompromising quality, unmatched purity, and an exquisite flavor profile, perfect for gourmet cooking and daily nutrition.

Polyphenols are naturally occurring compounds found in plant foods. They act like an antioxidant; they neutralize any type of harmful agents that can damage a person’s cells. Daily consumption of polyphenol-rich foods can help prevent certain long-term chronic diseases such as cancer, diabetes and heart disease.

Extra virgin olive oil is one of the most valuable sources of polyphenols. It carries the highest concentration of polyphenols compared to any other cooking oil. The highest amounts of phenolic components are observed in the olives that are in their semi-green period, which makes them extra virgin. This is why the olives that are harvested while they have a bright green color contain the highest amounts of polyphenols, compared to the darker ones.

The process of the olive turning into olive oil must not involve any sort of chemical element during extraction. Cheaper store-bought olive oils use chemicals during pressing that can remove the polyphenols, and thus removing any health benefit from the oil while also reducing the natural taste of the olive oil. Polyphenols improve the taste of the oil and also help with the longevity of the oil. Other seed oils that use a chemical process to extract the oil remove polyphenols, making the oil tasteless; and by adding preservatives, they can artificially extend the shelf life of their oil. It is extremely important to consider what exactly goes into the process of making the many oils that people use every day for their cooking needs.

We hand pick because it is the healthiest harvesting method for both the olives and the trees they grow on.

Shaking the tree to harvest olives is a very common method, usually producing between 220-260 lbs per worker per day. It is very efficient and cost effective but degrades the quality of the olives. Now for hand picking, this amount drops to 130-150 lbs per worker per day but preserves the quality of the olives because the skin of the olives will not be torn or crushed during shaking. By squeezing the olives where the stem of the branch and the olive meet, it actually protects the oil in the fruit from becoming too acidic and retains its polyphenol content.

Of course, this method of hand-picking does have its drawbacks such as higher production costs; but it is required when you are harvesting Ultra-Premium EVOO!

The olives are then loaded onto perforated crates that keep the olives cool, and rapidly transported to the pressing machines on the SAME day to be extracted for their precious oil.

It means harvesting during the color transformation phase of the olive fruit or just before it. The early harvested fruit contains more antioxidants, and the quality of the olive oil is increased. However, oil yield is low at this stage. As the olives age, the amount of oil in the fruit increases; however, the number of antioxidants decreases.

Therefore, we have to make our choice: quality, or quantity? Quality means olive oil with high polyphenols, a high health component. 33 fl oz of olive oil can be extracted from 6-11 lb of late harvested ​​olives, but it would require 17-22 lb of early harvested olives to extract the same amount of oil. Therefore, the price of early harvest olive oil is always higher.

When choosing a cooking oil, it’s essential to consider health benefits, smoke points, and processing methods.

• Avocado Oil vs. Olive Oil – Both are rich in healthy fats, but extra virgin olive oil (EVOO) contains more polyphenols and antioxidants.
• Canola & Vegetable Oils – These are highly processed, often using chemicals that strip nutrients and increase inflammation.
• Coconut Oil – While it has medium-chain triglycerides (MCTs), it lacks polyphenols and contains more saturated fats.
• Extra Virgin Olive Oil – The best oil for everyday use, EVOO contains anti-inflammatory properties, heart-healthy monounsaturated fats, and a deliciously rich flavor.

It is fresh olive oil that has a cloudy appearance, because it has not been filtered. The organic residue is actually the skin, flesh and seed of the olive, making it denser in terms of fruitiness. It is not an indication of lower quality or spoilage.

Since olive oil’s shelf life should only be about 2 years, the organic matter in the oil is meant to lose quality over time. To help keep the highest benefits and the premium quality of the oil, it is recommended that it is consumed within 2-3 months.

To keep extra virgin olive oil fresh and potent, store it in a cool, dark place away from heat, light, and air exposure. Sunlight and high temperatures can degrade the antioxidants and polyphenols, causing the oil to become rancid faster. Use a dark glass or stainless-steel container, as plastic and clear bottles allow oxidation. Always seal the bottle tightly after each use to prevent air contamination. Zagoda Olive Oil comes in premium dark glass packaging, ensuring maximum freshness. Stored properly, extra virgin olive oil retains its flavor, aroma, and nutritional benefits for up to 18-24 months.

Ultra-premium extra virgin olive oil (EVOO) is packed with antioxidants, heart-healthy monounsaturated fats, and anti-inflammatory compounds. Its high polyphenol content helps reduce oxidative stress, lower bad cholesterol (LDL), and improve cardiovascular health. Studies show that daily consumption of EVOO can protect against Alzheimer’s disease, diabetes, and even certain cancers. It also supports gut health, weight management, and brain function. Unlike refined oils, Zagoda Olive Oil retains its natural vitamins, bioactive compounds, and full-flavored taste, making it an essential staple for a Mediterranean diet and clean eating lifestyle.

Extra virgin olive oil has a limited shelf life and should be consumed within 24 months of harvest for peak quality. Over time, exposure to light, heat, and air can cause the oil to oxidize and lose its freshness and health benefits. Always check the harvest date rather than the expiration date—fresher oil means better taste and more nutrients. To ensure maximum longevity, store Zagoda Olive Oil in a cool, dark cabinet and use a sealed, dark glass bottle. Our direct-from-grove approach guarantees ultra-fresh, high-quality olive oil in every bottle.

Ultra-premium extra virgin olive oil like Zagoda is a versatile ingredient that elevates every dish. Use it as a finishing oil for salads, roasted vegetables, grilled meats, pasta, and seafood to enhance flavor and texture. It’s perfect for dipping with fresh bread, drizzling over hummus, burrata, or soups, and even blending into smoothies for a healthy fat boost. Unlike refined oils, high-quality EVOO retains its nutrients even when used for light sautéing. For gourmet meals, try pairing it with aged balsamic vinegar, sea salt, and artisan cheeses to create restaurant-quality dishes at home.

It means that the temperature of the olive paste in the kneader is equal to or lower than 78°F while producing olive oil. You can find the information about a specific product from the people who produce the olive oil, or from the label on the bottles.

Cold-pressing is the gold standard for producing authentic extra virgin olive oil. This process involves mechanically extracting oil from fresh olives without using heat or chemicals, preserving their antioxidants, polyphenols, and essential fatty acids. Heat-extracted oils lose their flavor complexity and nutritional benefits, making them inferior in both taste and health properties.

Zagoda Olive Oil undergoes first cold-pressing at optimal temperatures, ensuring a pure, unfiltered product rich in flavor, nutrients, and vibrant aroma. If you’re looking for gourmet-quality olive oil, always choose cold-pressed, unrefined EVOO for the best results.

Ultra-premium extra virgin olive oil (EVOO) isn’t just for cooking—it’s a versatile, nutrient-rich superfood with many uses!

• Skin & Hair Care – Use Zagoda Olive Oil as a natural moisturizer, anti-aging serum, or deep-conditioning hair mask.
• Boosting Immunity – A daily spoonful supports gut health, metabolism, and overall wellness.
• Infused Oil Creations – Elevate meals by infusing olive oil with garlic, rosemary, or chili for gourmet flavors.
• Baking Substitute – Replace butter with EVOO in cakes, muffins, and bread for a healthier alternative.
• DIY Skincare – Olive oil’s antioxidants and vitamin E help soothe dry skin, reduce wrinkles, and prevent premature aging.

Pairing extra virgin olive oil (EVOO) with the right foods enhances flavor, texture, and nutritional value.

• Salads & Fresh Greens – Drizzle over arugula, kale, or burrata cheese for a rich, peppery taste.
• Bread & Dips – Serve with fresh sourdough, balsamic vinegar, or hummus for a gourmet appetizer.
• Pasta & Risotto – Finish creamy pasta dishes with a splash of Zagoda Olive Oil to enhance silky texture and depth.
• Seafood & Meats – EVOO balances the richness of grilled salmon, lamb chops, or roasted chicken.
• Desserts & Fruits – Try olive oil over vanilla ice cream, citrus fruits, or dark chocolate for a surprising twist!