Frequently Asked Questions

Here you can find the answers to the most frequently asked questions about us. Please select a topic to find the contents you were looking for.

  • What is the difference between extra virgin olive oil and pure olive oil?
  • The extra virgin olive oil is produced from the pressing of the olives and does not receive any manipulation before being packed. To be classified as an extra virgin olive oil, it has to have a natural acidity not higher than 0.8%, and after being tested in a panel test, it has to have well-defined values: for example the median of the defect has to be equal to zero and the median of the fruity greater than zero. Pure olive oil is instead a blend of refined olive oil and virgin olive oil.
  • What is acidity?
  • How can we recognize a quality extra virgin olive oil?
  • Are there organoleptic differences in the extra virgin olive oil produced in Italy?
  • When is olives harvest-time?
  • What types of olives are used to produce olive oil?
  • How can be olive oil correctly stored at home?
  • What is the colour of a good extra virgin olive oil?
  • Is an oil with solid particles in the bottle bad for you?
  • Is the olive oil good for frying?