Our Olive Oil 

When you taste any one of the extra virgin olive oils we have available you will be impressed with their taste and will know instantly that these are world-beaters. Our brag wall that is full of gold, silver and bronze awards and medals from New York, Los Angeles, Japan and New Zealand has been moved to our Newmarket storage facility but it still goes to show that the judges in these competitions knew what it took to make a great olive oil and you'll realise that they got it right. 

Cold Press

Extra virgin olive oil is made using a process that is sometimes called “first cold-press.” In simpler terms, the word “first” refers to the olives being milled on the first round of extraction. “Cold” refers to the olives being kept no higher than 28 °C, and “pressed” refers to the method of extraction. This method indicates that no heat or chemical additives were used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value.  

Azzuro's oil is made using a modern centrifugal process that "spins" the olive paste rather than "pressing" it, which refers to the old fashioned method of placing the olive paste that has been crushed and spread on mats that are then mounted on a hydraulic press which is then tightened to force the oil out of the paste.