Why we picked it
-
It stays a single ingredient — cold-pressed olive, mechanically extracted.
-
Free acidity of no more than 0.8 g per 100 g, which is the actual extra-virgin threshold rather than a marketing word.
-
“Pure” and “light” olive oils are refined grades sold at similar prices; this one is not.
What to look for in Olive Oil?
What to look for in Olive Oil?
- 01Look for cold-pressed, wood-pressed or ghani on the pack. Refined oils are usually hexane-extracted, and that step is never declared.
- 02The ingredient list should read as one oil. Blends are legal but dilute what you are paying for.
- 03Unrefined oil carries its own colour and smell. A pale, odourless oil has been bleached and deodorised.
- 04Buy a size you will finish in a few months. Unrefined oil oxidises faster than refined.
- 05Extra virgin must be cold-extracted and unrefined. 'Pure' and 'light' olive oil are refined grades sold at similar prices.
What's inside
Extra virgin is a grade, not a marketing term: mechanically extracted and unrefined, with free acidity of no more than 0.8 g per 100 g.
Pure & Sure Extra Virgin Olive Oil vs other olive oils
| What to compare | Purepicked | Regular olive oil |
|---|---|---|
| Ingredient list | Olive only, cold-pressed | May be blended with refined or pomace olive oil, or other seed oils |
| Processing | Mechanical extraction only — what the extra virgin grade requires | “Light” and “pure” olive oils are refined grades sold at similar prices |
| Grade | Extra virgin — free acidity no more than 0.8 g per 100 g | Lower grades allow higher free acidity and permit refining |
Nutrition facts · per 100 g
- Energy
- 828 kcal
- Protein
- 0 g
- Carbohydrate
- 0 g
- Total sugars
- —
- Added sugars
- —
- Dietary fibre
- —
- Total fat
- 90-96 g
- Saturated fat
- 12 g
- Trans fat
- —
- Cholesterol
- 0 mg
- Salt
- —
How to use it
- Use for salad dressings, dips and finishing drizzles
- Use for light sautéing or gentle roasting
- Avoid high-heat frying — extra virgin grade is better suited to low-to-medium heat
- Store away from direct sunlight and heat to prevent discolouration and flavour loss
Is it for you?
Good for
Vegetarian and vegan diets
Shoppers wanting a cold-pressed, minimally processed olive oil
Salad dressings, drizzling and light sautéing
Avoid if
High-heat deep-frying (extra virgin olive oil has a comparatively low smoke point)
Olive allergy
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 ml, 1 L
- Type
- Cold-Pressed Oils
Also on the label
Questions people ask
Can I deep-fry with it?
It isn't suited to high-heat deep-frying, as extra virgin olive oil has a comparatively low smoke point. Use it for dressings, drizzling, marinades and light sautéing.
What makes it extra virgin?
Extra virgin is a grade, not a marketing word: mechanically extracted, unrefined, with free acidity of no more than 0.8 g per 100 g. 'Pure' and 'light' olive oils are refined grades.
What's in the bottle?
One ingredient: cold-pressed olive oil from Tunisian olives, with no refining or blending.
How should I store it?
Away from direct sunlight and heat to prevent discolouration and flavour loss. Unrefined oil oxidises faster than refined, so buy a size you will finish in a few months.
Still unsure? Ask us on WhatsApp