Because
you want fresh extra virgin olive oil
that is grown, extracted, and bottled
under California’s strict guidelines.
European olive oil may be over 6 months
old before it even gets to the United
States, even if the bottle says “extra
virgin” there is no guarantee that its
“extra virgin” olive oil in the bottle,
and European growers and processors do
not follow the same food safety
requirements that California growers and
processors must follow.
