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| Frequently Asked Questions |
What is acidity?
What is COLD PRESSING?
Where does the best olive oil come from?
What is Extra Virgin Olive Oil?
What are the dietary fats?
How should the olive oil be stored?
What is acidity?
Acidity refers to the level of acidity in the oil at the time of packing. The general rule of thumb is, "the lower the acidity the better the quality of oil". The oil extracted from an olive at its highest point of maturity is not particularly acidic, but it can become so if the oils are stored poorly or for too long. To be classified as an extra virgin olive oil, it has to have an acidity level of less than 0.8% at the time of packing.
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What is COLD PRESSING?
The term is basically used to explain the system of continual or traditional extraction which is applied at a temperature below 27°C. The olives are hand-picked from the trees, carefully washed and dried, and milled with a stone wheel within 24 hours of harvesting. The paste is then pressed in a hydraulic press, and the oil is collected in stainless-steel vats, decanted, and bottled. This first cold-pressed olive oil is the genuine stuff and retains all the natural flavor and goodness.
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Where does the best olive oil come from?
World’s finest olive oils come from Mediterranean region, which the cultivation of olive tree goes back to more than 6000 years ago. The flavor, color, and the aroma of the olive oils vary based on the type olive grown and weather conditions.
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What is Extra Virgin Olive Oil?
Extra virgin olive oil is obtained from the fruit of the tree solely by mechanical or other physical means under conditions that do not lead to deterioration of the oil. No chemicals or extreme heat may be used during the extraction process. Extra virgin olive oil must pass a wide range of chemical tests, including a maximum acidity, which should not be higher than 1 %.
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What are the dietary fats?
There are three types of fat: saturated, polyunsaturated and mono-unsaturated. These terms describe the type of chemical bonding between the atoms. Each type consists of fatty acids, which are chains of carbon and hydrogen atoms, in varying combinations. Both polyunsaturated and mono-unsaturated fats can lower blood cholesterol levels. Olive oil is a mono-unsaturated fat.
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How should the olive oil be stored?
Olive oil should be stored in a cool, dark place. Olive oil can keep for at least two years if it is stored properly. However, olive oil is at its peak within a year of production, and is its most flavorful for the first six months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize.
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