Olive Oil Classification

Extra Virgin Olive Oil is the finest quality olive oil you can buy.  The oil must be extracted only by mechanical or other physical means, have excellent aroma and taste, which are determined by an organoleptic score of at least 6.5, and have a free fatty acid level (expressed as oleic acid) of not more than 0.8%. (IOOC trade standard)

Virgin Olive Oil has a slightly lower classification than Extra Virgin but may have a lower organoleptic score, but must be at least 5.5 and the acidity can be no more than 2%.

Pure Olive Oil... Oils labeled as ‘Pure Olive Oil’ or ‘Olive Oil’ are usually a blend of refined olive oil and one of the above two categories of Virgin olive oil.

Light or Extra Light Olive Oil... Light usually refers to the oil being of light colour or taste.  ‘Light’ does not refer to a reduction in calories. Also remember that olive oil has no cholesterol in it at all.

Pomace Oil is a low grade oil taken from the final waste pulp. It is normally solvent extracted and is generally used for cooking.

Lampante Oil... as the name implies this lower grade oil is really only suitable for burning in lamps with an acidity over 3.3%. It must be refined further for human consumption.

Organoleptic Assessment... Samples are judged on clean appearance, colour (from yellow to green), flavour (fruity, sweet, peppery, etc), aroma and taste.  A panel of experts is required to assess and grade on a scale of 1 - 9. E.g. Extra Virgin Olive Oil is scaled at 1 but has an organoleptic assessment point of at least 6.5.

Cold-Pressing... A natural process of extracting olive oil by applying mechanical pressure to olive paste at a temperature of less than 35 degrees celsius

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Silky Saws

Mirai-Me Smooth Cutting Technology - precision ground, razor sharp teeth with four cutting angles and gives faster, more efficient cutting and excellent free flowing discharge of chips. Greatly reduce risk of infection, and can rip-cut, cross-cut and slant-cut.

Impulse Hardening - Teeth of blades are heated and hardened by a special high frequency heating technique, while the untreated remainder of the blade still remains its normal flexibility, yet stay sharp about three times longer than non-hardened teeth.

Rubber Handle - Rubber compound elastomer handles either inserted of vulcanised to ABS plastic or steel are comfortable to hold, reduce vibration and offer superior grip when hands are wet or cold and when wearing gloves.

Hard Chrome Plating - produces an exceedingly hard, durable surface.  The blades are resistant to rust and effects of tree resin.  They are finely or mirror polished and wipe clean easily. (Oil your pruning equipment after cleaning).