Extra virgin olive oil is obtained from olive-tree fruit (Olea Europea) by using exclusively mechanical or physical processes on those conditions which do not alter oil quality. This type of oil production evidences that care has been taken to ensure that the oil receives no other treatments than decantation, centrifugation and filtering.
The oil designed to be combined with fish has a delicate and taste with sweet and fruity notes. For a perfect match with fish, it is important the oil does not cover the taste of raw ingredients, but enhances it.