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Hambern Pty Ltd
 POBox 384
 Balaklava SA 5461
 Australia
 Tel: 08 72002725
 Mobile: 04 15863614
 Fax: 08 61022488
 sales@olivesorganic.net
NASAA Certificate: 5252
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Grades of olive oil developed by the
International Olive Oil Council:

    * Extra-Virgin Olive Oil. The A+ of oils. This is the oil that results from the first pressing of olives. To qualify as extra virgin, the oil must be cold pressed, with no chemicals or hot water added during the process. Also, acidity levels must be lower than one percent, and the oil must have an excellent flavor and aroma.
    * Virgin Olive Oil. This results from the first pressing, but the fruit can be of slightly lower quality.
    * Pure Olive Oil. The most common oil used, it is chemically refined to strip away undesirable taste and aroma. It is usually a combination of virgin olive oil mixed with refined olive oil.

We would advise you to stay away from the following types of olive oils:
Pomace Oil, Extra Light Olive Oil, Light or Lite Olive Oil, Pure Olive Oil, Refined Olive Oil, Olive Oil Cake Refined and Olive Oil.