FAQ
1. What is Extra Virgin Olive Oil (EVOO)?
Extra Virgin Olive Oil (EVOO) is the highest quality olive oil — pure, freshly pressed olive juice obtained solely through mechanical methods. This means the oil is not chemically processed and is not exposed to high temperatures.
To be classified as EVOO, the oil must meet strict quality criteria:
• Very low acidity level (up to 0.8%)
• No taste or aroma defects
• Must pass organoleptic (sensory) testing
EVOO preserves the olives’ natural nutrients, antioxidants, and polyphenols — which is exactly what makes it so valuable both for its flavor and its health benefits.
2. How can you distinguish real EVOO from regular olive oil?
Authentic Extra Virgin olive oil has a vibrant, fresh aroma — you may notice notes of grass, green leaves, artichoke, or even tomato leaf.
In taste, it should have:
✔ A slight bitterness
✔ A peppery sensation in the throat
✔ A fresh, lively character
If the oil tastes flat, neutral, greasy, and has little to no aroma — it is likely not high-quality EVOO.
It is also important to check:
• Whether the specific country of origin is indicated
• Whether the harvest year is mentioned
• Whether the producer is clearly identified (small farms often ensure higher quality)
3. Why does EVOO sometimes tingle in the throat?
A tingling sensation in the throat is a sign of quality. It indicates a high level of polyphenols — natural antioxidants that help protect our cells from oxidative stress.
The earlier the olives are harvested (early harvest), the more pronounced the bitterness and peppery finish. This is not a defect — it is a sign that the oil is fresh and nutritionally rich.
4. Can EVOO be used for cooking at high temperatures?
Yes — and it is one of the biggest myths that EVOO should not be heated.
High-quality EVOO has a stable fatty acid structure and a relatively high smoke point (around 180–210°C / 356–410°F). It is suitable for:
• Sautéing
• Pan frying
• Oven roasting
• Cooking vegetables and meat
5. Why is olive oil bottled in dark glass or metal containers?
Light, oxygen, and heat are the three main factors that degrade olive oil.
Dark glass or metal containers:
• Protect the oil from UV light
• Slow down oxidation
• Help preserve flavor and nutritional value
If you see olive oil stored in a clear plastic bottle under bright lighting, its quality will likely deteriorate more quickly.
6. How long does olive oil last?
EVOO is best enjoyed within 12–18 months after bottling.
The fresher the oil:
• The more vibrant the aroma
• The higher the antioxidant content
• The better the flavor
Once opened, it is recommended to use the bottle within 1–3 months to maintain peak quality.
7. Is cloudy olive oil bad?
No. Cloudiness may indicate that the oil is unfiltered. It contains tiny olive particles that can add intensity and character to the flavor.
However, unfiltered oil:
• Requires careful storage
• Should be consumed more quickly
• May oxidize faster
8. Why do different olive oils taste so different?
Olive oil is as diverse as wine.
Its flavor is influenced by:
• Olive variety
• Harvest timing
• Climate
• Soil composition
• Production methods
• Storage conditions
Some oils are mild and buttery, others are intensely green, bold, and peppery.
This is why we choose small Greek farms — each oil has its own character and story.
9. Is olive oil healthy?
Yes. Extra Virgin olive oil is a cornerstone of the Mediterranean diet.
It contains:
• Monounsaturated fatty acids (especially oleic acid)
• Polyphenols
• Vitamin E
Regular consumption of high-quality EVOO may:
• Support cardiovascular health
• Help reduce inflammation
• Promote overall well-being
As with everything, moderation matters — but quality makes all the difference.
10. How should olive oil be stored?
To preserve its flavor and nutritional value:
• Store in a cool, dark place
• Keep the bottle tightly closed
• Avoid storing near the stove or in direct sunlight
• Ideal temperature: around 15–20°C (59–68°F)
Olive oil is a living product — when stored properly, it will retain its quality for longer.