Frequently Asked Questions
Q. Why is your olive oil different from other olive oils?
A. Our olive oil is of protected single source, the origin is controlled and guaranteed, and it is naturally produced through single, continuous, cold-press extraction. The oil is not heated, modified, blended, refined or adulterated in any way. In addition, local growing conditions, soil, climate, tree management techniques, harvesting methods, cultivar (olive) varieties, how quickly olives are milled and pressed, and storage conditions will determine quantity and quality of the oil produced each year. The same oil will not taste the same from one year’s harvest to the next.
Q. Why does the oil leave a burning sensation at the back of the throat?
A. The villagers say that when you feel that peppery sensation, it means it is real olive oil. The fresher and purer the olive oil, the stronger the sensation. The taste is due to the natural anti-inflammatory phytochemicals present in olive oil.
Q. How long will olive oil keep?
A. Our olive oil is a natural product. Although it is rich in antioxidants, its flavor and nutrients will diminish over time. Once opened, consume the oil within 3 to 4 months. It will keep longer than that, but use it and use it often for optimal nutrition. If unopened and stored in a cool, dark kitchen cupboard, olive oil will keep for two years. But if you buy it to store it for that long you are missing the whole point about fresh, natural foods. They do not improve with age!
Q. Does olive oil have to be refrigerated?
A. No, do not refrigerate olive oil. Due to its fat-rich content, the oil will solidify after a few days making it difficult to pour.
Q. Should I use olive oil for cooking?
A. Olive oil has a low smoking point: keep the heat down when frying and sautéing. High-temperature frying denatures olive oil, i.e. destroys all the good nutritional properties, flavour and aroma. To enjoy the goodness of olive oil, use it raw as much as possible e.g. in salads, sauces, marinades, on bread, bruschetta, pizza, and vegetables, or as a last-minute addition in soups, stir-fries, and for BBQ bastings.
Q. Can I use olive oil as a skin lotion and moisturizer for dry or chapped skin?
A. Absolutely! After washing, do not completely dry your skin. Gently rub in a few drops of oil. The water moisture aids absorption. Olive oil is rich in vitamin E and squalene, two phytochemicals that nourish and moisturize skin tissue. Vitamin E is also antiseptic and ideal for sore muscles, cuts and abrasions and it’s administered to burn victims to heal and protect damaged tissue.
Q. Does olive oil have to be refined to make it edible?
A. Extra-virgin olive oil is the oldest known and used oil. It is a fruit oil that does not have to be manipulated artificially (refined) to make it edible or digestible. In essence it is like freshly squeezed juice.
