'Olive oil is as old as the ancients, described by Homer, the bard of Classical Greece, as liquid gold. However, in the retail sector, olive oil brands are far from equal in quality. They have come under great scrutiny due to inferior processing and impure formulas, many which contain nut and seed oils, a well kept secret within the industry. Several significant factors impact the antioxidant value of olive oil: late harvest, mechanical agitation, slow to press, high heat and filtering. Choosing to by-pass these common trappings ensures our olive oil maintains the highest antioxidant and energetic value and its status as a "Raw Super Food".'
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