We want it to get really low (as a tequila drunk bestie in the club). Why? A low acidity rate means that your extra virgin olive oil is fresh, produced with minimum temperature and minimum tear of olives during process and also capable of self-resisting to time, keeping its phenols (health fairies) and flavour, intact. Our Vendema EVOOs all get acidity levels lower than 0.3-the best rock bottom we've ever hit.
LOOKIN FRESH is taken as a compliment for olives, too. You want your extra virgin olive oil harvested within October - November (North Hemisphere) of each year, meaning the seeds are performing at their best nutritional value, aromas and flavours. And you want your harvest date written crystal clear on your bottle-turn your Vendema EVOO bottle around, you'll definitely it there.
Let’s put it that way-superheroes exist in extra virgin olive oil-and by that we mean its phenolic content-aka the natural antioxidant, anti-canceric and anti-inflammatory compounds that occur in a great quality EVOO like our Vendema High Phenolic Mykonos Edition.
This one's for SHOTS: just 20grams of it per day, can act as your super guard against oxidative stress, lipids and radical scavengers, as well as enhances flavour towards a pungent and pleasantly bitter profile, resulting a unique tasting experience.
The Koroneiki variety is considered as one of the most stable, high in phenols and interesting aromas varieties, so we are not mixing and blending here.
The main reason we don’t need to do so, is that we choose the very best seeds early harvested in October-first week of November, resulting our colour, aromas and nutrients do not need improvements. Our extra virgin olive oil is straight up.
The WOW factor: our three Vendema EVOOs vary in aromas and flavours despite being all from the same variety, showcasing what terroir can do to olive trees!
Our aromas and antioxidants die in high heat, so we keep our extraction as cool as Arnold Schwarzenegger in the Terminator. Also, we give our olives the royal treatment, by crushing them minutes after harvest, to also avoid any nutrients slipping out.
You probably think “yada yada yada, words words words”. In that case, it’s not. A great olive oil remains in grandiose when protected from sunlight and stored properly. We know you love it at the palm of your hand, but please, keep it a bit away from your stove’s heat.
There is a long gone myth of not being able to cook and fry with olive oil, due to its heating point. Guess what? Extra virgin olive oil has a heating point at 210C. As deep frying occurs at 190C, you can do anything. It also has the most stable molecules. They do not deteriorate to trans fats and free radicals, as most oils do during cooking.
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