Frequently asked questions

Olive oil is a natural oil extracted from olives, the fruit of the olive tree. It is made by pressing whole olives to extract their juice, followed by minimal processing to retain flavour, aroma, and health benefits.

The main types include:

 Extra Virgin Olive Oil (EVOO): The highest quality, made from pure, cold-pressed olives.

 Virgin Olive Oil: Slightly lower quality than EVOO, with minor defects in taste or acidity.

 Refined Olive Oil: Chemically processed to remove impurities, often mixed with virgin oil for better flavour.

 Pure or Regular Olive Oil: A blend of refined and virgin olive oil, suitable for

cooking.

 Pomace Olive Oil: The lowest grade, made using the leftover olive pulp with

chemical solvents.

Extra virgin olive oil is made from pure, cold-pressed olives without heat or chemicals. It has a superior taste, higher antioxidants, and lower acidity (less than 0.8%). Regular olive oil, on the other hand, is refined and mixed with virgin oils, making it less flavourful and nutritious.

Yes. EVOO has a more robust, fruity, slightly bitter, and peppery taste, which indicates high levels of polyphenols (antioxidants).

EVOO is made by crushing fresh olives and extracting their juice mechanically without refining or adding chemicals.

Look for a certification label, check the harvest date, and perform a taste test—real EVOO should taste fresh, slightly bitter, and leave a peppery sensation in the throat.

EVOO is linked to improved heart health, reduced inflammation, better brain function, and lower risks of chronic diseases like diabetes and cancer.

EVOO is rich in monounsaturated fats, antioxidants, and polyphenols, which promote heart health, reduce inflammation, and protect against diseases.

It means the oil is extracted without chemicals or heat, has no defects in flavour, and has an acidity level below 0.8%, making it the purest form of olive oil.

Yes. Cold-pressed olive oil (like EVOO) is extracted without heat, preserving nutrients and flavours. Regular olive oil undergoes heat processing, reducing its nutritional value.

Yes, when consumed in moderation. Its healthy fats promote satiety and metabolism, aiding in weight management.

Yes, it contains heart-healthy monounsaturated fats that help reduce bad cholesterol (LDL) and improve good cholesterol (HDL).

EVOO is stable at moderate cooking temperatures and retains most of its nutrients when used for sautéing, roasting, or baking.

Yes! It adds moisture and a mild fruity flavour to baked goods. Use ¾ cup of olive oil for every 1 cup of butter in recipes.

No, olive oil is cholesterol-free and helps improve cholesterol levels in the body.

Studies suggest 1-2 tablespoons of extra virgin olive oil per day provides optimal health benefits.

Absolutely! EVOO is a staple in both diets due to its healthy fat content and nutritional benefits.

Around 375-405°F (190-207°C), making it suitable for most cooking methods.

Yes, despite common myths, EVOO is stable for frying at medium-high heat.

Keep it in a cool, dark place away from heat and light, ideally in a dark glass bottle or stainless steel container.

Yes! It adds moisture and a mild fruity flavour to baked goods. Use ¾ cup of olive oil for every 1 cup of butter in recipes.

No, colour varies based on olive variety and ripeness, not quality.

Unopened, it lasts 18-24 months; once opened, use within 3-6 months for the best flavour.

Yes. Rancid olive oil smells stale, like crayons or old nuts, and tastes bitter or greasy.

Look for certified, fresh, dark-bottled, and single-origin EVOO with a harvest date.

Olive oil allergies are rare, but excessive consumption can cause digestive issues.

Yes, it hydrates skin, reduces wrinkles, and nourishes hair.

Yes, in small amounts. It can help with digestion and skin hydration.

Yes, when produced responsibly. Look for organic or sustainably farmed olive oil.

Yes! You can infuse olive oil with garlic, chili, rosemary, or other herbs. Just store it properly to avoid spoilage.

You can do both! EVOO is great for sautéing, roasting, and even light frying, besides being excellent for dressings and dips.

Look for:

 A dark glass bottle (protects from light damage).

 A harvest date (fresher is better).

 A peppery, bitter, fruity taste, which indicates freshness and antioxidants.