Olive Oil Classifications at a Glance

Extra Virgin Olive Oil: Acidity < 0.8%, no sensory defects, cold extracted, unrefined.

Virgin Olive Oil: Acidity < 2%, some minor taste flaws, still mechanically extracted.

Refined Olive Oil: Treated with heat or chemicals to remove flaws—nutritionally and aromatically diminished.

"Olive Oil" (blended): A mix of refined oil and a bit of virgin or extra virgin—often what you find in supermarkets.

According to international standards (and EU law), olive oil can only be classified as extra virgin (EVOO) if it has an acidity level below 0.8% and meets specific sensory standards (no defects in taste or smell). While legal standards define what qualifies as EVOO, not all oils reach that status in the same way. Some are adjusted after harvest—through blending, deodorizing, or fine-tuning acidity—which can influence not only their authenticity, but also their taste, aroma, and nutritional value."

Surprisingly, color is not a quality marker—producers can alter it with added chlorophyll or carotene. This is why buying olive oil at the supermarket often means buying something far removed from the true extra virgin standard.

What does “cold extraction” really mean?
It means keeping the temperature under 27°C during pressing. Why? Because heat destroys the delicate antioxidants, polyphenols, and aromas that make extra virgin olive oil so powerful—for your health and for your senses.

But we don’t stop at the press. After harvesting and pressing, our oil is allowed to settle naturally, without filtration. This means the oil keeps more of its beneficial compounds—what industrial filtering would strip away. We bottle it unfiltered, just as it comes from the fruit: alive, flavorful, and rich in character.

1. Rich in Antioxidants (especially polyphenols)
These natural compounds fight oxidative stress and inflammation — the root causes of many chronic diseases. Polyphenols are also responsible for EVOO's slightly bitter, peppery kick — that’s a sign of quality and potency.

2. Supports Heart Health
The healthy fats in EVOO — especially oleic acid — help reduce “bad” LDL cholesterol and increase “good” HDL cholesterol. EVOO has been linked to lower blood pressure and reduced risk of heart disease.

3. Anti-Inflammatory Power
EVOO contains oleocanthal, a natural compound with similar effects to ibuprofen — without the side effects. It helps calm inflammation in the body, which plays a role in everything from arthritis to brain aging.

4. Gut and Digestive Health
Unfiltered EVOO — like AMAZAYT — is especially gentle on the digestive system and may help promote healthy gut bacteria, aiding digestion and nutrient absorption.

5. Brain & Cognitive Protection
Regular EVOO consumption is associated with improved memory and may help protect against cognitive decline, thanks to its anti-inflammatory and antioxidant effects.

6. Natural Skin Nourishment
When eaten regularly, EVOO helps keep skin hydrated, elastic, and nourished from within. Its high vitamin E content also protects against premature aging.

Most Moroccan farmers have been growing olives in harmony with nature long before organic certification even existed. However, the cost and complexity of certification can be a barrier for small-scale producers—despite their deep-rooted commitment to sustainable, traditional farming practices.

This is why we choose to prioritize quality over bureaucracy—offering you an authentic, naturally cultivated extra virgin olive oil, free from synthetic pesticides and artificial treatments. Every drop of AMAzayt oil is a reflection of the land it comes from—pure, unfiltered, and crafted with care.