The denomination "virgin olive oil" is attributed according to strict criteria: it is an oil obtained from the fruit of the olive tree only and by mechanical processes or other physical processes under thermal conditions which do not alter the 'oil. In addition, the only authorized treatments are: washing, decantation, centrifugation and filtration. For our part, we follow the following principle: "The lower the acidity of the oil, the better the quality".
Why ?
Because when the acidity level increases, olive oil presents defects that you can literally “smell”.
To obtain a low acidity level, it is a whole know-how. To find out more, you can consult our Manufacturing process and Questions/Answers pages or How to differentiate extra virgin olive oils?
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extra virgin
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Best way to store olive oil
Several great oils are presented in transparent bottles. At the grocery store, where the bottles are exposed to bright light, it is best to choose products that come in a dark bottle, as the oil oxidizes under the effect of light, air and heat. heat. For this reason, we also avoid leaving them next to the stove or in the strong sun at home.
An oil can be kept for up to 24 months after harvesting and not after opening.
