There is so much information about olive oil it can be hard to know what is the truth and what is not, this article is your go-to information guide...

There is so much information about olive oil it can be hard to know what is the truth and what is not, this article is your go-to information guide for all things olive oil.

Extra virgin olive oil (EVOO) is the highest quality of olive oil, it needs to meet both chemical and sensory standards in order to be labeled as it. “Extra virgin” denotes that the olive oil is free of defects of flavor or odor. What makes olive oil ‘extra virgin’ is its purity of the oil making process and how it is extracted, which includes only pressed olives and no added chemicals. About 70% of olive oils purchased in the United States are considered adulterated or not up to legal standards.


How can olive oil go bad?

  • They mixed the extra virgin olive oil with cheaper oils.
  • The olive oil got musty because the olives weren’t processed right after harvesting them, and they got mold or started fermenting.
  • These olive oils have gone rancid, this can happen because
     -Sun/Light exposure: Transparent bottles in direct light can affect the oils’ flavor and properties. This is why our bottles are opaque!
    - Indirect Heat: Heat from kitchen lights or your oven or stove can harm your oil the same way the sun can. Keep you bottle far from the stove when not cooking.
    - Oxygen: Leaving the cap or spout open can expose your oil to oxygenation which affects the taste and speeds up the expiration of your olive oil. 

How to know good olive oil?

With all of these factors that contribute to the bad taste of olive oil, how do you know what good olive oil tastes like? The best olive oil has elements and flavors of fruit, pungency, as well as a little bitterness. This trifecta means you have consumed high-quality rich olive oil. We recommend that your first taste of olive oil should be on its own on a spoon to get the most natural flavor profile before you decide to pair it with your meals. Here’s how to find the right kind of olive oil:


  • Look for a bottle that is opaque or tins. Clear bottles give the oil a chance to be exposed to light, which can alter the quality and flavoring.
  • Check the harvest date. Extra virgin olive oil should be consumed within 2 years of the harvest date. Even better if it is from the same year to make sure it is the most fresh.
  • Check to see if the olive oil has been grown and produced in the same country. This will lower the changes of your oil being mixed with different olives from different countries, which will keep your oil free of adulteration. 

Olive oil is a great way of nourish your health and beauty because:

  • Is full of healthy monounsaturated fats and polyphenols, a better substitute for fatty oils higher in saturated fat
  • Is anti-inflammatory, anti-oxidizing and anti-bacterial properties. As well as, immune system supporter, brain booster, digestion helper
  • It fights heart disease, cancer, stroke, diabetes, Alzheimer’s disease and arthritis
  • Contains Vitamin E, which has a multitude of anti-aging properties and beauty benefits

Extra virgin olive oil is perfect for cooking, baking, dipping, finishing and everything in between, it will for sure awake your food!  The smoke point for extra virgin olive oil in cooking is 350 to 410 degrees Fahrenheit or 176 to 210 degrees Celsius. Some say that cooking with olive oil cooks out the health benefits, when in reality the health benefits of the olive oil transfers to your food, resulting in a healthier meal! 


And last but not least, we recommend you using your extra-virgin olive oil within 2-3 months from the opening date to make sure it is always fresh! We hope this article gives you an idea of how amazing extra-virgin olive oil can be when produced and sold correctly. There is so much more information out there and we are so excited to guide you along the way!