Olive Oil — FAQ's

1. What are the different types of olive oil?
   There are three grades of olive oil; extra virgin, virgin and pure, the highest grade being extra-virgin olive oil
2. Is Olive Oil healthy?
   Olive oil is a ‘healthy’ oil, a friendly fat! – olives are fruit and are without cholesterol…so enjoy!!!
3. What are the health benefits of Olive Oil?
   Studies have shown that olive oil offers protection against heart disease by controlling LDL (bad) cholesterol levels, while raising HDL (good) levels. No other naturally produced oil has as large amount of monounsaturated fat as olive oil. The polyphenols found in olive oil have been found to slow the process of aging and help prevent degenerative diseases.
4. How is Olive Oil harvested?
   Olive oil is the result of grinding and pressing of olives during the harvest season of November through March
5. Is Olive Oil chemically treated?
   No heat or chemicals are added in the pressing process of olive oil production. The process of ‘cold pressing’ the oil ensures that it loses none of its flavour through exposure to high temperatures. The unrefined nature of the production of extra virgin and virgin olive oil ensures higher quality and retention of natural flavour
6. Why is acidity important?
   Acidity affects the taste and is an indicator of the oil’s quality - extra virgin oil, described as ‘liquid gold’, has to have an acidity level of 0.6%
7. From where does Olive Oil originate?
   The olive tree is a crop native to Asia Minor that spread to Iran, Syria, Palestine and eventually to the rest of the Mediterranean basin around 6,000 years ago. It is among the oldest cultivated trees in the world and began growing long before the written language existed. The olive family, also known as the Oleaceae family, comprises of 600 species and which are situated on all continents.
8. Why are the oils different colours?
   Green oil emanates from green olives, whilst the more yellow oils have been pressed from olives which have been allowed to ripen a little more and deepen in colour.
9. Why is Extra Virgin Olive Oil so special?
   Extra virgin olive oil is the highest grade olive oil available. It is made without the use of chemicals or excessive heat. This high quality oil is ideal as a condiment - whether it’s drizzled over meat, fish vegetables and as a dipping accompaniment for bread.
10. How should I store my Olive Oil?
    Olive oil should be stored in a cool, dark place and not in the refrigerator as it will become cloudy and will eventually solidify. If properly stored, quality olive oil it can keep for at least two years, however, it is most flavourful during the first two months from opening.