Frequently Asked Questions

Due to the absence of filtering, there are still fruit particles remained in the oil. These sediments are absolutely normal and you will find them even to the most expensive unfiltered olive oil brands. They are not indicative that the oil quality is low or that the oil is damaged and after a period of time these particles will settle down to the bottom of the bottle. These sediments are the remaining particles of the olive fruit, together with particles of water and natural wax.

At the bottom of the bottle you may also find  some brown remains. These are found in oils that have just been milled and immediately got bottled! They usually appear like brown lumps and are actually natural wax pellets which are totally harmless!

All the unfiltered olive oils have a shorter shelf life than the filtered oils. In general the unfiltered olive oil should be consumed within 18-24 months after its extraction. The "enemies" of the olive oil are the heat, the light and the air. Once you open the bottle, the sediments of the olive fruit to ferment, but don't be stressed! The fermentation is a long process, which means that you still have enough time to consume the oil.

Because the extra virgin olive oil is sensitive to the air, the light and the high temperatures, it is necessary to store the containers in dark places, away from light sources and away from high temperatures.

You notice that the bottles that I use are dark brown for the 750 ml and green for the 250 ml. The reason is because I want to have the oil protected from the light.

Keep in mind that in low temperatures the olive oil begin to solidify. Its natural waxes and the fat become harder and harder until they get a white waxy formation. This is totally natural and you can see it if you put a glass of olive oil in the fridge. 

There is a general myth that the extra virgin olive oil should only be consumed raw and shouldn't be used for cooking. This is absolutely not true!  The smoke point of the extra virgin olive oil is around 210°C (410°F), which means that in this temperature the oil starts breaking down and becomes non tasty and unhealthy.

But how many of you cook with temperatures higher than 210°C? If you do, then it is advisable to use oils which have a higher smoke point, like the avocado oil.

In my family we use our olive oil almost everywhere: raw in the salad, for cooking our mediterranean  foods, for roasting  and for baking. 

In general, the extra virgin olive oil is considered as a healthy solution for your cuisine!

No, our olive oil is not organic. There are specific rules and requirements to consider an oil organic and currently we haven't decided to follow that direction. Of course this doesn't mean that our oil is not good :) All the tests show that we are much bellow the  maximum residue levels for pesticides that have been set by the European Union!