Extra Virgin Olive Oil FAQS

Making extra virgin olive oil (EVOO) is a meticulous process involving several essential steps to ensure exceptional quality and flavour. It begins with harvesting olives at the ideal stage of ripeness, followed by careful crushing and cold extraction to obtain the oil.

Cold extraction means the oil is mechanically separated (typically via centrifugation) without the use of heat or chemicals. This method helps preserve the oil’s natural antioxidants and maintains its rich flavour profile.

EVOO is characterised by a low acidity level (below 0.8%), a hallmark of its high quality. Its fresh and fruity taste, often with a slightly bitter or peppery note, reflects its rich antioxidant content. This careful process produces a pure, nutrient-dense oil perfect for both culinary use and health benefits.

Harvesting: Olives are harvested when they are at the right stage of ripeness, typically from early to late autumn. Harvest timing is crucial as it affects the flavour and quality of the oil. Depending on the production scale, harvesting is done by hand or using mechanical shakers. Hand-picking ensures minimal damage to the olives, preserving their quality.

Cleaning and Washing: Once harvested, the olives are taken to the mill. They are thoroughly cleaned and washed to remove dirt, leaves, or debris. This step is essential to maintain the purity of the oil.

Crushing: The olives, including their pits, are crushed into a paste using modern decanter centrifuges. This process breaks down the olive flesh and helps release the oil contained within the fruit’s cells.

Malaxation: The olive paste is then slowly mixed (malaxation) to allow tiny oil droplets to combine into larger ones. This step usually takes 20–40 minutes and maximises oil yield. It’s done at a controlled temperature to ensure the oil retains its quality, flavour, and nutrients.

Separation: The olive paste is spun into a centrifuge to separate the oil from the water and solid components (pomace). This method is known as cold extraction, meaning the temperature is kept low (below 27°C) to maintain the oil’s quality and classification as “extra virgin.”

Filtering: Once the oil is separated, it may be filtered to remove any remaining solid particles such as olive pulp or moisture. Some producers choose to leave the oil unfiltered, resulting in a naturally cloudy appearance and a slightly different texture and flavour.

Extra Virgin Olive Oil

This refers to the grade of the olive oil. EVOO is the highest grade, meaning it is made from extracting of olives and contains no refined oils. It must meet strict standards for acidity (less than 0.8% in European countries) and taste, with no defects in flavour. EVOO has a fruity, fresh flavour and is rich in antioxidants.

Cold-Extracted

"Cold extracted" is the new term that replaces older phrases like "cold pressed" or "first pressed". It reflects modern methods using centrifuges instead of presses, still keeping the oil unheated and full of flavour.

Cold extracted generally produces better quality EVOO than cold pressed. Cold extraction uses modern centrifuge technology, which is faster, more precise, and more hygienic than traditional pressing methods. It allows for better control over temperature and oxidation, helping preserve the oil’s flavour, aroma, and nutritional value. While both methods avoid heat, cold extraction is now considered the standard for producing high-quality EVOO.

EVOO can solidify when exposed to cold temperatures, particularly during winter or when stored in a cool environment. This natural process is due to the crystallisation of fatty acids and does not affect the oil’s quality, flavour, or nutritional value.

If EVOO becomes cloudy or solid, simply leave it at room temperature and it will gradually return to liquid form. It is not recommended to store EVOO in the fridge.

If the oil has fully frozen, allow it to return to room temperature slowly and aim to use it within a few months.

EVOO solidifies when exposed to cold temperatures, such as in the fridge or during winter. This natural process is caused by the crystallisation of fatty acids, which doesn’t impact the quality. Place the bottle in a warm area, and it will return to liquid without losing flavour or nutrients.

Once opened, EVOO retains its best quality for around 6 to 12 months, depending on how it’s stored.

To maximise freshness, keep it in a cool, dark place, such as a cupboard away from heat sources, and make sure the bottle is tightly sealed to minimise exposure to air, which can cause oxidation.

Using a dark glass or opaque container helps protect it from light, which can also degrade the oil.

The lifespan of EVOO can vary by style: more robust oils tend to maintain their flavour and extra virgin status longer, while milder oils may lose freshness more quickly, sometimes within 1 to 3 months.

While EVOO may still be safe after 12 months, its flavour and aroma may fade over time. Always check the sell-by date for guidance.

To maintain the freshness and quality of EVOO, store it in a cool, dark place, such as a cupboard away from heat sources. Please ensure the bottle is tightly sealed to prevent exposure to air, which can lead to oxidation and spoilage. A dark glass or opaque container is ideal for protecting the oil from light, which can also degrade its quality over time.

Refrigeration is not ideal and should be avoided. EVOO doesn't like to be in temperatures below 6 degrees. For convenience, it’s best to keep olive oil at room temperature in a cool, dark place for everyday use.

If you buy EVOO in bulk, make sure the large container is ideally sealed or fitted with a tap at the bottom, so you can dispense the oil without letting in light or oxygen. Decanting into dark glass bottles is best.

Contains monounsaturated fats, which are known to support heart health.

It contains natural antioxidants like polyphenols, which help reduce inflammation.

May lower bad cholesterol (LDL) and improve good cholesterol (HDL) levels.

It helps reduce inflammation due to its high oleic acid and antioxidant content.

This may help improve cognitive function and reduce the risk of Alzheimer’s disease.

Supports healthy digestion and may reduce symptoms of specific gastrointestinal issues.

Rich in vitamins E and K, which help nourish the skin and reduce oxidative stress.

It helps promote satiety, reduces overall calorie intake, and aids in weight management.

Helps absorb fat-soluble vitamins (A, D, E, and K) more effectively.

Perfect for sautéing, frying and roasting, extra virgin olive oil offers both great flavour and health benefits. It’s a versatile and wholesome choice for cooking, rich in antioxidants like polyphenols, which help add stability during heating and contribute to its nutritional value.

EVOO typically has a smoke point between 190°C and 210°C (374°F to 410°F), making it suitable for most sautéing and shallow frying. While refined oils may have higher smoke points, a good-quality EVOO can handle medium to medium-high heat without breaking down, allowing it to retain its flavour and beneficial properties.

Disclaimer: The smoke point of EVOO can vary depending on its freshness, variety, and storage conditions. This information is intended as general guidance only. Always cook with care, and use your own judgment when heating oils. We are not liable for any damage or injury resulting from misuse.

Its antioxidant content (like polyphenols) adds stability during cooking, making it a healthier option for frying than many other oils.

Ideal for making salad dressings or vinaigrettes, adding rich flavour and healthy fats.

Delicious as a dip with bread, often paired with balsamic vinegar, herbs, or sea salt.

Great for drizzling over soups, pasta, risotto, and grilled meats to boost flavour.

Excellent for marinating meats, fish, and vegetables, enhancing tenderness and depth.

A healthy alternative to butter, perfect for cakes, bread, and other baked goods.

How to taste EVOO 

1. Pour a small amount into a clean glass: Use a wine or tasting glass with a rounded shape that fits in your hand.

2. Warm the glass in your hand and cover the top: Cup the glass in your hand to gently warm the oil and place your other hand over the top to trap the aromas.

3. Smell the aroma: Remove your hand and take a deep breath in. Look for fresh, green scents, such as grass, tomato vine, herbs, citrus, or nuts.

4. Sip a small amount and let it coat your tongue: Take a small sip and let the oil spread across your tongue. Don’t rush.

5. Breathe in gently through your teeth: Draw in air through your teeth while the oil is still in your mouth—this helps release flavour and aroma.

6. Notice the finish: A peppery tingle or a slight cough at the back of your throat is a good sign, the oil is rich in polyphenols and antioxidants.

What to look for:

Fruitiness: Fresh, vibrant aromas—think olives, herbs, apples, artichokes.

Bitterness: A pleasant sharpness, indicating healthy polyphenols.

Pungency: A throat tickle or light cough - your cue that antioxidants are present

How should it taste?

Bright and fresh.

Balanced bitterness.

A slight peppery finish.

Avoid perfume or flavoured drinks beforehand.

Taste in the morning if possible, and cleanse your palate between oils with water, apple or bread.