Frequently Asked Questions

Traditionally produced "Extra Virgin Olive Oil" (EVOO) is made from the first pressing of the olives; it is, essentially, the juice of the olive. Technically, "extra virgin" is a grade of olive oil, usually indicating the highest quality oil that is distinguished by its naturally low levels of free oleic acid. To qualify as "extra virgin," an olive oil must have a free acid count of less than one percent.

First cold pressed olive oil is from the first round of extraction from fresh, intact olives. It has not been heated during processing and therefore retains its full nutritional value.

Yes, "cold pressed" refers to the technique used to extract the best oil from the olive. To get the highest quality oil, the presser cannot use any heat. Cold pressed olive oil is of superior quality because it retains not only all of its sensitive aromatic properties, but also the antioxidants and nutrients that are often diminished by the high-speed machinery and elevated temperatures used in modern oil extraction methods.

Not at all. An oil’s color mainly indicates the level of chlorophyll in the olive when it was picked. Early harvest olive oils, for example, are made with young olives that yield a greener color. Late harvest olives generally produce oil with a buttery, golden hue.

Unlike wine, olive oil does NOT improve with age. As olive oil gets older, it gradually breaks down, the acidity level rises, and flavor weakens. Extra virgin olive oil keeps better because it starts with a low acidity level, but it should ideally be consumed within 18-24 months of harvest. Lower quality olive oil has a higher acidity level and must be used even more quickly.