Away from light, oxygen and heat, our oils can be kept for 12 to 18 months.
Yes. All our oils can be used cold or hot. We recommend a maximum of medium to high intensity when cooking. See the information on the smoke point of olive oil.
In Italy, restaurants use extra virgin olive oil for frying potatoes (fries).
A good olive oil should have less than 0.8%, but ideally 0.3% fatty acid. The lower the fatty acid level, the more stable the olive oil for cooking. Our oils typically contain 0.1% and less fatty acids.
The smoke point of olive oil isabout 210°C (410°F) which is significantly higher than the recommended frying temperature.
The Advice Olive International (WATCH) recommends the use of olive oil for frying as long as the oil temperature does not exceed 210°C . The molecular structure of the oil and its nutritional value will not change significantly or as much as other oils. Extra virgin olive oil tolerates the cooking temperature well because of its high content of polephenols (antioxidants) and oleic acid.
During cooking, the extra virgin olive oil does not produce any toxic substances unlike other fats which deteriorate at high temperatures.
Original COI quote:
"Olive oil is ideal for frying. In proper temperature conditions, without over-heating, it undergoes no substantial structural change and keeps its nutritional value better than other oils, not only because of the antioxidants but also due to its high levels of oleic acid. Its high smoking point (210ºC) is substantially higher than the ideal temperature for frying food (180ºC). Those fats with lower critical points, such as corn and butter, break down at this temperature and form toxic products."
Our oils are centrifuged at low temperature the same day that the olives are picked.
Cold pressed is a marketing term mostly found in North America. It is not really representative of modern techniques since most oils are now centrifuged rather than pressed. However, the cold remains important in creating a high quality oil as it preserves the nutrients and benefits of the oil.
Our oils do not have certification for the designation “Organic”, but we recommend that you read the following article for more details on the cultivation and needs of olive trees.
All olives are green and firm initially. It is while ripening that they take on a yellow-green color, then reddish-pink, then purple, and finally completely black. The more they mature, the more they also soften and the more their amount of oil increase. During this maturation process, the compounds polyphenols which give the strong notes of bitterness and spiciness to the olives are broken down and considerably diminished; so the oil quality also decreases. The greener the olives, the less oil they contain, but best quality the oil is.
Polyphenol, is an umbrella term that describes a group of phytochemicals found in olive oil and other natural substances. Many of these polyphenols demonstrate antioxidant properties and anti-inflammatories. The positive effects of polyphenols are the subject of much medical research, especially regarding the prevention of cardiovascular disease, cancer, and Alzheimer's disease.
The number of polyphenols is a value that is used to determine the spiciness or intensity of olive oil. Less than 200 is a mild oil, 200-350 indicates a medium oil, then with more than 350 the oil is full-bodied.
The cultivation of olives
The olives are harvested at the greenish-yellow stage of their maturity (so, not really ripe at all) as early as possible in the harvesting season. At this maturity of the fruit, their oils possess a high content of healthy polyphenols, which makes them more bitter and pungent than if they came from ripe olives. These oils also have a fresher, more pungent, more pleasant herbal flavor.
Table olives are harvested by hand so there are no visible bruises in the finished product. Olives for oil production can be harvested by hand, but are more commonly harvested mechanically.
Did you know that...
Harvesting green olives for the production of extra virgin oil is much more intensive and costly for farmers than harvesting black olives. This is because the green olives are not ripe and still hold very tightly to the olive tree.
Fake black olives are produced in a "California process" that is used to make firm black table olives.
See a short documentary (3 minutes)
The naturally black olives matured for three months before being picked. They will therefore have a more developed taste than green olives and they will also have a soft and dried out appearance similar to dried dates (see the top image). Beware, read the ingredient list of the black olives you are thinking of buying, and beware of cheap olives.
Returns and Exchanges
Yes. We accept the return of all our 200mL and larger format bottles to then wash and disinfect them.
No. We accept the return of all our 200mL and larger format bottles to then wash and disinfect them.
In order to always ensure the condition and quality of our products, we do not accept any returns or exchanges.