Q: What are the benefits to early harvesting olives?
A: The term 'early harvest' refers to the process of harvesting the olives while they are still green and in their unripe state. In the Northern Hemisphere that is late September into October. Olives harvested at this time will be higher in antioxidant rich polyphenols increasing its nutritional value. Oils made this way will naturally have a more intense flavor and a distinctive spicy or peppery finish. The high antioxidant level also acts as a natural preservative, giving them a longer shelf life (24 months unopened). Oil made from early harvest olives is more labor intensive because unripe olives produce less oil per pound. Producers require 2x to 3x more olives than their late harvest counterparts to make the same amount of oil. We believe the unique bold flavor of early harvest oils are well worth the extra work and we wait with anticipation for that first taste of a new blend, just like you will!
Q: Will refrigerating olive oil impact its taste or nutritional value?
A: While, overall, we recommend simply storing your oil unopened in it's dark glass container, refrigerating olive oil does not harm its polyphenols or nutritional value. Beneficial compounds like antioxidants and polyphenols remain intact, though the oil might get cloudy or solidify temporarily, which is a reversible physical change, not spoilage. Research shows that cooling or freezing preserves the oil's quality better than room temperature storage, preventing the degradation that happens with light and heat.
Q: Does olive oil expire?
A: Yes, olive oil does expire. It typically lasts 12-24 months unopened and 3-6 months after opening, though it doesn't become unsafe, just rancid, losing flavor, aroma, and nutrients due to oxidation from air, light, and heat. To check, smell and taste for staleness, waxiness, or rancidity, and store in a cool, dark place to maximize freshness. Dark glass or tins are best to extend the life of your oil; avoid clear bottles or plastic if you don't use oil quickly. Once opened it's OK to keep your oil on your counter top as long as you use it within these timeframes and keep it away from direct sunlight and extended heat from your stove.
Q: What is an oil ‘smoke point’ and why does it matter?
A: The smoke point of Extra Virgin Olive Oil (EVOO) is the temperature where it starts to burn, release smoke, and break down, creating bitter flavors and potentially harmful compounds. Because EVOO is unrefined, high quality, lower acidity and rich in antioxidants (polyphenols), it's stable and performs well at high heat, often better than its smoke point suggests. Despite its varying smoke point (around 350-410°F) you can sauté, pan-fry, and even deep-fry with it, as its quality keeps it stable at typical cooking temps, preserving its flavor and nutrients.
Q: There's sediment in my oil, what causes that?
A: Our oil is unfiltered extra virgin olive oil. Sediment is normal and a natural component to this style of olive oil production. Once our olives are pressed we give the oil time to rest and the larger bits of sediment to settle to the bottom and removed from our final product. The sediment is comprised of tiny pieces of the olive pulp, skin and seed that did not settle during that time. Our oil may be slightly cloudy if these fine particles are still present. If you allow your oil to sit you may see a small bit of sediment at the bottom of your bottle. This is not only safe to eat, it would be a nutritious, flavorful addition to any recipe you are using your oil in.
A: The term 'early harvest' refers to the process of harvesting the olives while they are still green and in their unripe state. In the Northern Hemisphere that is late September into October. Olives harvested at this time will be higher in antioxidant rich polyphenols increasing its nutritional value. Oils made this way will naturally have a more intense flavor and a distinctive spicy or peppery finish. The high antioxidant level also acts as a natural preservative, giving them a longer shelf life (24 months unopened). Oil made from early harvest olives is more labor intensive because unripe olives produce less oil per pound. Producers require 2x to 3x more olives than their late harvest counterparts to make the same amount of oil. We believe the unique bold flavor of early harvest oils are well worth the extra work and we wait with anticipation for that first taste of a new blend, just like you will!
Q: Will refrigerating olive oil impact its taste or nutritional value?
A: While, overall, we recommend simply storing your oil unopened in it's dark glass container, refrigerating olive oil does not harm its polyphenols or nutritional value. Beneficial compounds like antioxidants and polyphenols remain intact, though the oil might get cloudy or solidify temporarily, which is a reversible physical change, not spoilage. Research shows that cooling or freezing preserves the oil's quality better than room temperature storage, preventing the degradation that happens with light and heat.
Q: Does olive oil expire?
A: Yes, olive oil does expire. It typically lasts 12-24 months unopened and 3-6 months after opening, though it doesn't become unsafe, just rancid, losing flavor, aroma, and nutrients due to oxidation from air, light, and heat. To check, smell and taste for staleness, waxiness, or rancidity, and store in a cool, dark place to maximize freshness. Dark glass or tins are best to extend the life of your oil; avoid clear bottles or plastic if you don't use oil quickly. Once opened it's OK to keep your oil on your counter top as long as you use it within these timeframes and keep it away from direct sunlight and extended heat from your stove.
Q: What is an oil ‘smoke point’ and why does it matter?
A: The smoke point of Extra Virgin Olive Oil (EVOO) is the temperature where it starts to burn, release smoke, and break down, creating bitter flavors and potentially harmful compounds. Because EVOO is unrefined, high quality, lower acidity and rich in antioxidants (polyphenols), it's stable and performs well at high heat, often better than its smoke point suggests. Despite its varying smoke point (around 350-410°F) you can sauté, pan-fry, and even deep-fry with it, as its quality keeps it stable at typical cooking temps, preserving its flavor and nutrients.
Q: There's sediment in my oil, what causes that?
A: Our oil is unfiltered extra virgin olive oil. Sediment is normal and a natural component to this style of olive oil production. Once our olives are pressed we give the oil time to rest and the larger bits of sediment to settle to the bottom and removed from our final product. The sediment is comprised of tiny pieces of the olive pulp, skin and seed that did not settle during that time. Our oil may be slightly cloudy if these fine particles are still present. If you allow your oil to sit you may see a small bit of sediment at the bottom of your bottle. This is not only safe to eat, it would be a nutritious, flavorful addition to any recipe you are using your oil in.