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Do you have a question, or want to leave us some feedback?
Drop us a note and let's chat:
oliveus@citizensofsoil.com
Questions about the olive oils
Are your oils organic?
Our producers all farm organically to the EU standard without any synthetics or chemical "cides". However, as we only work with small farms, some have not yet been certified—which is why we cannot legally label them as “organic”, unless they have the certification.
Many of them, however, are well on their way in the conversion and audit process (it takes a few years), so we hope to share more soon.
This year, our core Greek and Spanish EVOO and our Italian Extra Rare are all certified organic, as well as Soil Association certified.
Many of them, however, are well on their way in the conversion and audit process (it takes a few years), so we hope to share more soon.
This year, our core Greek and Spanish EVOO and our Italian Extra Rare are all certified organic, as well as Soil Association certified.
Are your oils cold-pressed?
In short, yes. No heat or chemicals are used to extract our extra virgin olive oils. And we have third-party lab reports open for each oil to showcase that.
However, the term “cold-pressed” is really just a marketing buzzword (particularly when used by other non-olive oils). By legal definition in the EU, extra virgin olive oil must be extracted without any heat above 27°C (80.6°F) or chemicals and only comes from the “first pressing” (more like crushing) of the olives—which is exactly how we make our EVOOs.
However, the term “cold-pressed” is really just a marketing buzzword (particularly when used by other non-olive oils). By legal definition in the EU, extra virgin olive oil must be extracted without any heat above 27°C (80.6°F) or chemicals and only comes from the “first pressing” (more like crushing) of the olives—which is exactly how we make our EVOOs.
Can I cook with your extra virgin olive oil?
Yes, and please do! Decades of misinformation surrounding "smoke point" has unjustly caused a generation to shy away from cooking with EVOO. Instead, our modern, post-industrial era, defined by ultra-processing has led us to swap this simple, foundational ingredient for refined, lifeless, alternative fats.
Because of its antioxidants, EVOO is the healthiest fat you can cook with. It's time to re-embrace the flavour and nutritional benefits of extra virgin olive oil.
Because of its antioxidants, EVOO is the healthiest fat you can cook with. It's time to re-embrace the flavour and nutritional benefits of extra virgin olive oil.
Which of your oils is the highest in polyphenols?
All of our EVOOs are considered to be high in polyphenols since they are well over the benchmark of 250mg/kg of total polyphenols that's been set by the EU Regulation (No. 432/2012).
However, the highest polyphenol oil we currently have available is the one from Tuscany—it comes in at 655mg/kg of total polyphenols!
However, the highest polyphenol oil we currently have available is the one from Tuscany—it comes in at 655mg/kg of total polyphenols!