FAQ

Q- How do I know that what I'm buying is really true Olive Oil?

R- We suggest that the most crucial and telling thing to look for on a bottle of Olive Oil is a family's name (not only a company name). This is a sound buying strategy with many types of products. The family name shows that someone is not only putting their reputation on the line for what they have produced, but also that someone is personally taking legal responsibility for the bottle's content. The family's address and contact information should also be included on the label. Other important details include a best before date, the production's lot number (or bottle number) and the types of olives which are used in the oil's production. See our 'Did You Know?' section.

Q- What is the difference between Virgin and Extra-Virgin Olive Oil?

R- Acidity, flavour, viscosity, and cost are the main differences between Extra Virgin and Virgin grades of olive oil. Acidity is the most influential factor in the final grading process. The current limit for 'Extra Virgin Olive Oil' is 0.8% acidity (0.8g per 100g). If the acidity level is higher than 0.8%, but less than 2.0% (2.0g per 100g) it qualifies as 'Virgin Olive Oil'. This elevated acidity level is due to the timing of the producer's harvest. Olives harvested later on in the season are more mature than those harvested at earlier dates. This maturity level correlates directly with the acidity level of the olives. Consequently, their oil is also more acidic and likely to be graded as 'Virgin Olive Oil'. If oil is to be graded as 'Extra-Virgin', great care must be taken by the producer to pick the olives at their proper level of maturity. This occurs earlier in the harvesting season, and it can therefore be said that Extra-Virgin olive oil is obtained from younger olives. Besides acidity levels, Virgin and Extra-Virgin oils may also be distinguished by flavour. In general, Extra-Virgin olive oil will be more delicate to the taste with a pronounced array of fruity notes. Virgin olive oils present deeper earthy characteristics, with a strong pronounced olive flavour. The feeling of a virgin oil, whether on the hands or inside the mouth, will be much more viscous. This viscosity can be observed by simply looking at the oil and swirling it around in a bowl or watching it drop from one's finger tip. The final distinction between these two grades of oil is the cost. Every year when a producer has completed the harvesting and processing of the olives into oil, only a small fraction of the year's yield will be classified as Extra-Virgin. As a result, producers sell their Extra-Virgin oil at a higher price than their more abundant Virgin oil.

Q- Can I cook with Olive Oil?

R- When cooking with olive oil, it is important to note that both types have a 'smoke point'. At this temperature the oil will literally smoke, which diminishes its flavour and nutritional benefits. For Virgin olive oil, that temperature is approximately 350° F, while the smoke point for Extra-Virgin olive oil is approximately 250° F. Therefore, Virgin olive oil is more versatile for cooking than Extra-Virgin, while both are suitable to be served raw.

Q- Should I keep my Olive Oil in the fridge?

R- You should never store olive oil in your refrigerator. The oil will inevitably congeal, and need to be thawed in order for it to be served. Constantly altering the oil's physical state significantly shortens its shelf life. This is especially true when the surprisingly common method of running the bottle under hot water is employed. Olive oil is best kept in a cool, dark place, such as the basement or a cupboard. Ideally the oil is kept between 10-15° C.

Q- How long does Olive Oil last?

R- An old saying to remember is "new oil, old wine". This Italian proverb is comparable to the phrase 'an apple a day keeps the doctor away'. It refers to the nutritional benefit of olive oil which peaks on its day of creation. Every day afterwards is part of a deterioration process in which the oil slowly loses its flavor and nutritional value. This deterioration is accelerated by exposure to light, heat, and air, hence the recommended storage in a cool, dark place. Something for buyers to look for is the best-before (or peak freshness) date. That is, if your bottle has a best before date. For some mysterious reason many bottles out there do not display this relevant piece of information. This may have a great deal to do with preservatives or additives that have been mixed in with the oil, or it may be related to the removal of organic matter from the bottle's contents. Olive oil that has not been modified from its natural state does not actually expire, but earlier consumption is always preferable and the best before date is a useful way to judge the olive oil's age. On average, producers will allow between 1-2 years after the oil's creation as a peak freshness period.