Frequently Asked Questions (FAQ)
about Olive Oil

There are several types of olive oil, including extra-virgin, virgin, Pomace and Refined olive oil. The main difference between them is the acidity level, quality and the way they are made.

Extra Virgin olive oil should be stored in a cool, dark place, away from heat and light. This will help to preserve its flavor and quality. It's also important to keep the bottle tightly sealed and to use the oil within 3-4 months of opening it.

A good quality extra virgin olive oil should have a fruity, slightly bitter and pungent taste, and a balanced acidity level. It should also be free from defects and chemical treatments.

If Extra Virgin olive oil has gone bad, it will have a rancid smell and a sour taste. Additionally, it may appear cloudy, thick or have a dark color. Pay attention to the expiration date and the date of bottling the oil.

Yes, olive oil is a great oil to use for cooking, as it has a high smoke point and is rich in monounsaturated fats and antioxidants. It can also add flavor to a dish.

Yes, olive oil is suitable for frying, especially Pomace, as it has a high smoke point of around 210-215°C. However, it's important to not overheat the oil as it can cause the oil to smoke and lose its flavor and beneficial properties.

Yes, high quality olive oil is rich in antioxidants and fatty acids, which can help to nourish the skin and hair. It can be used as a moisturizer, to help reduce wrinkles and to help strengthen hair.

Extra-virgin olive oil is made from cold-pressed olives and has the highest quality and taste. It also has the lowest acidity level (less than 0.8%). Regular olive oil, also known as Pomace (pure) olive oil, is a blend of cold-pressed and processed oils, and has a higher acidity level (up to 2%).

Greek olive oil is known for its high quality and unique flavor. However, it's not fair to say that it's better than other olive oils, as the quality of olive oil can depend on many factors, such as the variety of olives used, the terroir, the production process and storage conditions. Also, every variety is different, and some may like olive oil from Tunisia more than from Greece.

Yes, exposure to high temperatures or sunlight can cause the oil to degrade and lose its flavor and nutritional value. It's best to store it in a cool, dark place and away from heat sources.

The color of Extra Virgin olive oil can vary depending on the variety of olives used and the stage of ripeness, but it's not a reliable indicator of quality. However, a bright green color can indicate that the oil is fresh and has a high content of chlorophyll and polyphenols.

Yes, olive oil can be used as a replacement for butter and other cooking oils in many recipes. Its high smoke point makes it suitable for sautéing, frying, and baking.

You can look for certifications from reputable organizations, such as the International Olive Council (IOC) or the European Union (EU), that guarantee the authenticity and quality of the oil. Additionally, you can look for oils that have been tested by independent laboratories or buy from trustworthy and transparent producers. You can also pay attention to PGI and PDO certificates. Learn more about how to choose olive oil…

It's best to avoid using expired olive oil as it can have a rancid smell and taste. Additionally, the nutritional value and beneficial properties of the Extra Virgin oil may have degraded over time.

Cold-pressed Extra Virgin olive oil is made by mechanically crushing the olives without the use of heat or chemicals. Centrifuged Extra Virgin olive oil, on the other hand, is made by using centrifugal force to separate the oil from the water and solids in the olives. Cold-pressed Extra Virgin olive oil is considered to be of higher quality as it retains more of the flavor and beneficial properties of the olives.

While olive oil is suitable for frying, it's not recommended for deep-frying as it's relatively expensive and can be easily damaged by high temperatures. It's best to use oils with a higher smoke point, such as sunflower or peanut oil, for deep-frying.

The recommended daily intake of Extra Virgin olive oil varies depending on your age, sex, and activity level. Generally, a moderate intake of 2-3 tablespoons of olive oil per day is considered healthy.

Yes, Extra Virgin olive oil can be used for baking as a replacement for butter or other oils. However, it's important to note that the flavor and texture of the baked goods may be slightly different from those made with butter or other oils.

Yes, Extra Virgin olive oil can be used for making mayonnaise, as it's a good source of healthy fats and has a rich, fruity flavor.

Yes, olive oil is suitable for sautéing, as it has a high smoke point and can withstand moderate heat.

Yes, Extra Virgin olive oil is a popular ingredient for dressings, as it's flavorful and has a rich, fruity taste. It's also a good source of healthy fats.

Yes, Extra Virgin olive oil is a great ingredient for marinades, as it can help to infuse flavor into meats and vegetables, and also helps to keep them moist while cooking. Olive oil, along with acidic ingredients such as lemon juice or vinegar, can also help to break down the fibers in meats and make them more tender.

Yes, Extra Virgin olive oil can be used for frying eggs. It adds a rich, fruity flavor to the eggs, and also provides a healthy source of monounsaturated fats.

While olive oil has a high smoke point, it's not recommended for high heat cooking methods such as grilling as it can break down and form harmful compounds at high temperatures. Oils with a higher smoke point, such as avocado or grapeseed oil, are better options for high heat cooking. Especially high quality olive oil can catch fire.

Yes, olive oil Extra Virgin is a popular and healthy choice for salad dressings. It can be mixed with vinegar or citrus juice, and flavored with herbs and spices to make a delicious and nutritious dressing.

While expired Extra Virgin olive oil may still be safe for consumption, it's not recommended for use on the skin and hair. The beneficial properties of the oil may have degraded over time and it may not provide the same nourishment as fresh oil.

Yes, Extra Virgin olive oil is suitable for frying fish, as it has a high smoke point and can withstand moderate heat. Additionally, its rich, fruity flavor can complement the taste of the fish and make a delicious meal.