Leonardo Olive Oil Leonardo Olive Oil

TYPES OF OLIVE OIL
THERE IS ONE FOR EVERY PURPOSE

Olive oil is the juice of the olive. It is the only oil on the market that is extracted from a fresh fruit. The quality of the oil determines its grade, and different grades of olive oil have different uses. Leonardo brings to you four of the finest versions, produced exclusively for Leonardo in the most modern facilities of the Mediterranean region.



Leonardo Gold is the super-deluxe gourmet olive oil with rich aroma and flavour. It is suitable for the most selective and discerning applications.


Leonardo Extra Virgin Olive Oil is the highest-grade olive oil with perfect aroma and flavour. It is best used for dressing, flavourings and condiments. Extra Virgin Olive Oil results from the first pressing of the olive fruit within 24 hours of harvesting and is comparatively heavy and viscous.

Leonardo 100% Pure Olive Oil is an intermediate grade oil with medium aroma and flavour. It is best suited for Mediterranean and Continental cooking. In cakes and pastries, it is used both as an ingredient in dough as well as for frying. This is the ideal grade for all types of body massage. It is a combination of Refined Olive Oil and Extra Virgin Olive Oil. Refined olive oil is obtained by refining sub-optimal virgin oils. After refining, the oil is blended with Extra Virgin olive oil.

Leonardo Olive Pomace Oil is the main cooking grade oil. It is a light oil with neutral taste and flavour and is the most suitable oil for Indian cuisine as it does not change the flavour or taste of any preparation. Olive Pomace Oil is obtained by treating the olive residue paste (after the fruit has been pressed) with solvents to extract the oil and then blending this product with EV oil in order to enhance the product and its health benefits. Olive Pomace Oil is the least expensive olive oil.