Frequently Asked Questions (FAQs)

Our passion for olive products is something we wish to share with the world. Therefore, we are happy to answer all of your questions.

Are green and black olives two different kinds?

There are many different kinds of olives, but they are all originally green. The more they ripen, the darker their color gets.

When are olives harvested?

The harvest starts in October and ends in January. The color of olives in that period changes from green to brownish red.

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

Both kinds are made with mechanically pressed olives. They are both 100% natural. They can be differentiated by their flavor.

* Extra virgin olive oil has a pungent succulent flavor with low acidity (0.8%).

* Virgin olive oil has a smoother taste and a higher acidity (0.8-2%).

What are the different kinds of olive oil? How can we recognize each one?

* Extra Virgin: mechanically pressed with low acidity (0.8%).

* Virgin: mechanically pressed with acidity of 0.8-2%.

* Clear: a mix of virgin and refined oil, acidity of 1%.

* Refined: virgin oil with a flaw in taste or acidity or both. It gets chemically or physically refined to become edible.

* Pomace Oil: it is the oil that is chemically extracted from the remains of the first press. This oil needs to be refined prior to consumption.

Does “light” olive oil have less calories than extra virgin olive oil?

No. All kinds of olive oil have the same amount of calories. The term “light” is used to describe the color, flavor and aroma.

What does the expression “Cold Pressing” mean?

It is a method of producing olive oil by pressing in which the temperature never exceeds 27°C.

Does the color of olive oil change according to quality?

No. Color is not a reference in terms of oil quality as it varies depending on the pigments in the olives, especially chlorophyll. The riper the olive, the less it contains chlorophyll.

Why is olive oil healthy in cooking?

Because it is composed of more than 75% of monounsaturated fats and contains a high level of polyphenols.

* Monounsaturated fats: they regulate blood cholesterol by decreasing LDL and increasing HDL, which lowers the risk of cardiovascular disease. Additionally, olive oil has a longer shelf life because the monounsaturated fats slow down the oxidation process.

* Polyphenol: it is a natural antioxidant that protects the body’s cells from the damage caused by molecules called “Free Radicals”. These molecules multiply due to pollution, exhaustion and exposure to UV rays. They speed up the aging process.

Can I use olive oil for cooking and frying?

Olive oil is mostly composed of monounsaturated fats; therefore, it stays stable at high temperatures. That is why it is perfect for cooking or frying.

For how long can I store olive oil?

In proper conditions, olive oil can be stored for up to 24 months without any change in flavor or aroma.

What is the best way to store olive oil?

To keep olive oil from spoiling, it should be stored in a dark cool place, where the temperature does not exceed 20°C. Light and heat cause the olive oil to lose some of its benefits and change its flavor.