FAQs
Questions about the olive oils
I’ve just received my olive oil. How is it best to store it?
Heat, light, and air are the main enemies of extra virgin olive oil. Our pouches will keep your EVOO in top condition, just make sure to avoid storing it next to the oven.
EVOO is extremely sensitive to light so if you’re wanting a more aesthetic option in your kitchen, we recommend decanting your EVOO into a darkly-coloured wine bottle (contact us if you would like to purchase a stopper/pourer), or an opaque option.
EVOO is extremely sensitive to light so if you’re wanting a more aesthetic option in your kitchen, we recommend decanting your EVOO into a darkly-coloured wine bottle (contact us if you would like to purchase a stopper/pourer), or an opaque option.
Are your oils organic?
Our producers all farm using regenerative practices without any synthetics or chemical "cides". This year, our core Greek and Spanish EVOO, and Italian and Sicilian, are all certified organic and Soil Association certified.
Are your oils cold-pressed?
In short, yes. There is no heat or chemicals used to extract our extra virgin olive oils. And we have third-party lab reports open for each oil to showcase that.
However, this term is really just a marketing buzzword (particularly when used by other non-olive oils).
However, this term is really just a marketing buzzword (particularly when used by other non-olive oils).
Can I cook with your extra virgin olive oil?
Yes, and please do. In fact, because of its antioxidants, EVOO is the healthiest fat you can cook with. There’s also two great podcasts from Zoe and Dr Simon Poole on the subject.
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).
The highest polyphenol oil we have are our Organic Spanish EVOO with 661 mg/kg, or our Tuscan Extra Rare with 655 mg/kg of total polyphenols. You can read the lab analysis for each of our oils in the ‘Heath and Nutrition’ section on the product page.
The highest polyphenol oil we have are our Organic Spanish EVOO with 661 mg/kg, or our Tuscan Extra Rare with 655 mg/kg of total polyphenols. You can read the lab analysis for each of our oils in the ‘Heath and Nutrition’ section on the product page.
What does the harvest date mean? How does this relate to the best before date?
The harvest date refers to the month the olives were harvested from the groves. There's one harvest each year. In the Mediterranean, this takes place any time from September until January, depending on the region, weather, and varietal. Changes in the climate mean that year on year, the harvest is occurring earlier, with some harvests occurring as early as September. In the southern hemisphere, the harvest will typically take place between April and July.
The best before date for extra virgin olive oil is 18- 24 months. You can expect a decrease in polyphenol levels over this time, as well as some softening in the flavour profile. But with the quality of our oils and how we store them, they will still be something to enjoy for that duration if it’s unopened. Once opened, all extra virgin olive oils should be used within 3 months.
Older leftover EVOO is a great option for cooking with, keeping fresh new harvest EVOO for finishing and drizzling.
The best before date for extra virgin olive oil is 18- 24 months. You can expect a decrease in polyphenol levels over this time, as well as some softening in the flavour profile. But with the quality of our oils and how we store them, they will still be something to enjoy for that duration if it’s unopened. Once opened, all extra virgin olive oils should be used within 3 months.
Older leftover EVOO is a great option for cooking with, keeping fresh new harvest EVOO for finishing and drizzling.
My olive oil is more of a golden yellow. Does this mean the quality isn’t as good as a bright green olive oil?
Extra virgin olive oil is like a fresh-pressed juice. Soon after harvest it will be at its brightest and most vibrant. The colour does start to fade soon after but colour is no indicator of quality. While it does tell you how close to harvest it was made, olive varietals have different colours and will hold this colour for differing lengths of time. Most oils start to mellow in colour even within a couple of weeks.
What material is your pouch made of?
Due to the nature of extra virgin olive oil, these multi-layer plastic pouches are the best solution available. We've spoken to olive oil and sustainability experts alike—and this is the best format to keep the oil in its top-quality condition while keeping the carbon impact and packaging waste low.
The pouch is made from PET12/7ALU/ 15NY/ PE120.
Unfortunately, due to the nature of EVOO, it cannot be stored in compostable or plant-based options on the market at this time.
We are actively looking for an even better alternative. If you know of any food-grade, hardy materials for fresh oils—drop us a line.
The pouch is made from PET12/7ALU/ 15NY/ PE120.
Unfortunately, due to the nature of EVOO, it cannot be stored in compostable or plant-based options on the market at this time.
We are actively looking for an even better alternative. If you know of any food-grade, hardy materials for fresh oils—drop us a line.
