Quality
Extra virgin olive oil is, in effect, a fresh fruit juice. Everything we do, from harvest to bottle, is about keeping it that way.
Hand-picked Koroneiki and Coratina olives from our family farm.
Milled within four hours of harvest, with no heat or solvents.
Bottled in glass and sealed under inert gas to keep oxygen out.
Kept cool and dark, it holds its fresh flavour for months.
Extra virgin is the highest grade of olive oil. It must be extracted mechanically without heat or chemicals, have no taste defects, and have a free acidity of 0.8% or less. Low acidity is a sign of healthy fruit that was handled quickly.
Olive oil is naturally rich in monounsaturated fats, mainly oleic acid, and extra virgin olive oil keeps the natural polyphenols found in the olive.
Put a small amount of oil in the fridge for a few hours. Extra virgin olive oil usually turns cloudy and thickens as its natural waxes and fats firm up, then clears at room temperature. Treat it as a simple indicator rather than proof: only laboratory analysis can confirm an oil’s grade.
Keep it away from light and heat. A closed cupboard is ideal; beside the stove is not.
Close the cap after each use to limit contact with air.
Enjoy it within a few months of opening.
Cloudiness after chilling is natural and disappears at room temperature.