Olive Oil Quality
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High Temperature Cooking with Extra Virgin Olive Oil
When cooking with extra virgin olive oil for high-temperature cooking there are some precautions. It is generally best reserved for low to medium-heat cooking or as a finishing oil to preserve its flavor and health benefits. Typically in most cases, there is no need for high-temperature cooking w... -
How long does olive oil last? What if it's past the Best by Date?
"Best By" dates are a recommendation for the optimal period during which the oil is expected to retain its peak flavor and aroma. They serve as guidelines rather than expiration dates. Storage conditions (temperature, light exposure, and air exposure) play a significant role in determining how l... -
Should I refrigerate my olive oil?
No, extra virgin olive oil should be stored in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. Refrigeration is not necessary and can actually cause the oil to become cloudy and solidify, which may affect its flavor and texture. -
We get this question A LOT. While the answer can be confusing, it's best to think about it in two separate pieces. Virgin: The concept of "virgin" olive oil is actually quite simple. It means the oil was fresh-squeezed from the olive! Technically it means the oil was mechanically extracted fro...
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Free fatty acids (FFAs) in olive oil are natural components formed during the breakdown of olives from the tree to the press. High-quality olive oil has low FFA levels, indicating freshness and proper processing. Each batch of olive oil will have a different amount of “free fatty acid” (FFA). By...
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Why do you use clear glass? and what's the deal with Bag-in-Box?
“Dark glass” is one of the biggest olive oil myths. UV light is harmful to olive oil, not the visible spectrum. As an example of this, your car’s windshield is perfectly clear yet blocks UV light (which is why dashboards no longer fade and crack). Though there are some studies that show dark gla...