ACIDITY
We want it to get really low (as a tequila drunk bestie in the club). Why? A low acidity rate means that your olive oil is capable of resisting to time, keeping its phenols (health fairies) intact.
THE KNOW-IT-OIL
HARVEST DATE
LOOKIN FRESH is taken as a compliment for olives, too. You want your 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.
PHENOLS
Let’s do SHOTS. Just 20grams of a high quality, rich in phenols olive oil (COUGH, COUGH) per day, can act as your super guard against oxidative stress, lipids and radical scavengers.
SINGLE VARIETAL
The Koroneiki variety is considered as one of the most stable and resilient ones, so we get what we want all at once. No mixed signals, no blending business.
COLD PRESSED
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.
KEEP IN A COOL & DRY PLACE
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.
COOKING WITH OLIVE OIL
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.
