FAQ
How should I store olive oil after receiving it?
Heat, light, and air are the main enemies of good olive oil. Keep it away from heat sources, ideally in a cupboard or pantry, at room temperature.
Our bottles are dark, so they protect the oil from light. If you transfer the oil to another container, make sure it's airtight and opaque.
Is your olive oil cold-pressed?
Yes, but it's worth knowing that for extra virgin olive oil, this is a requirement, not a distinguishing feature. EU law states that oil labeled extra virgin must be pressed without heat or chemicals, using only the first pressing of the olives.
Any oil entitled to call itself extra virgin, including ours, is by definition cold-pressed. When you see it on a label, it's simply confirming the standard, not exceeding it.
Is your olive oil organic?
Both oils come from farms certified organic. This certification guarantees the olives are grown without pesticides, herbicides, or artificial fertilizers.
Our producers pour their heart into every batch. They know each harvest personally and want their oil to reach people who understand the value of good, quality food.
Certification documents are available upon request. If you wish to view them before purchase, please contact us, and we will gladly send them to you :)
Can you cook with extra virgin olive oil?
Yes, and we encourage it! :) Contrary to popular myth, extra virgin olive oil is one of the safest fats for cooking. Its high polyphenol content makes it exceptionally heat-stable, more so than most other vegetable oils. You can read more about this on our why olive oil page.
And of course, raw, olive oil is unbeatable. On bread, in salads, over ice cream, or as the finishing touch on a delicious dish <3
What are polyphenols, and how much do your oils contain?
Polyphenols, more widely known as antioxidants, are natural bioactive compounds present in olives. They are responsible for the slight bitterness and pepperiness of good olive oil, and above all, for its health benefits. According to EU regulations, olive oil can only be labelled as "rich in polyphenols" if it contains at least 250 mg/kg (EU Regulation No. 432/2012).
Our Tuscan olive oil (a blend of Frantoio, Leccino, Maurino, Pendolino) contains over 800 mg/kg of polyphenols. The Koroneiki variety olive oil from the Peloponnese contains 502 mg/kg. Both have been confirmed by laboratory tests, the results of which you can see on each product page.
What do "harvest date" and "best before" mean?
The harvest date is the month in which the olives were picked from the trees. In the Mediterranean basin, harvesting usually takes place between September and January, depending on the region and variety. This date tells you how fresh the olive oil is, not the expiration date.
The expiration date for extra virgin olive oil is typically around 18 months from bottling. Over time, the polyphenol level slightly decreases, and the taste mellows. The olive oil does not become harmful, but it loses some of the qualities for which you bought it. Once opened, it is best to use within 3 months.
Does the color of olive oil indicate its quality?
Extra virgin olive oil is like freshly squeezed juice. It is most intense and vibrant right after harvest, and over time the color begins to fade, sometimes after just a few weeks.
Therefore, color is not a measure of quality. Each olive variety has a different natural color and retains it for a different length of time, so comparing olive oils by color makes no sense.
That is why professional tastings are held in dark or blue glasses, to eliminate the influence of color on the evaluation. What matters is the taste and aroma.