FREQUENTLY ASKED QUESTIONS
Organic food is better due to less exposure to pesticides and synthetic additives. Additionally, it supports sustainable agricultural practices that positively impact on the environment.
Organic food is better due to less exposure to pesticides and synthetic additives. Additionally, it supports sustainable agricultural practices that positively impact on the environment.
It is not necessary, but like extra virgin olive oil, it is recommended to store it in a cool, dry place, away from sources of light and heat.
36 months
Yes, infused olive oil can be used for cooking, but it is best suited for lower temperatures, such as sautéing or dressing, since high heat can deteriorate the infused flavors.
Yes, the dressing made from extra virgin olive oil has a limited shelf life like all food products. By law, it does not fall into the category of oils and the minimum shelf life is established by individual companies. Our infused oils, thanks to their production technology, can be consumed for up to 3 years, provided they are properly stored.
Organic vinegar is a type of vinegar made from raw materials grown without the use of synthetic pesticides or chemical fertilizers. It undergoes a natural fermentation process without the addition of preservatives or artificial colorings.
Organic vinegar is made from organic ingredients such as grapes, apples, or grains grown using organic farming methods. The alcoholic and acetic fermentation process converts these ingredients into vinegar without the use of chemical additives.
The organic farming process ensures extra virgin olive oil of the highest quality. However, this method requires more resources, both in terms of time and labor, compared to conventional farming techniques. As a result, the price of organic olive oil reflects the additional effort needed to meet stricter sustainability and environmental standards.
Extra virgin olive oil does not need to be refrigerated but should be stored in a cool dry place, far from heat or light sources to preserve its properties.
Extra virgin olive oil (often referred to as EVO) is the purest form of olive oil, essentially a natural juice extracted from olives. An oil is classified as "extra virgin" when:
Extraction method: It is obtained directly from olives solely through mechanical means, without chemicals or industrial processes.
Chemical-physical requirements: The oil must comply with precise parameters defined by European regulations, such as the acidity which must remain below 0.8%, the peroxide index which must be ≤20(mEq O2/kg), spectrophotometric constants within the pre-set limits (K232≤2.5 and K268 or K270≤0.22).
Additionally, a sensory evaluation (conducted by a panel of professional tasters) must confirm that the oil has no defects and has a fruity aroma, which reflects the smell and taste of fresh olives.
Extra virgin olive oil is often cold-pressed, which means it is extracted at temperatures below 27°C, preserving its flavor and qualities. If the oil shows organoleptic defects or does not meet the required chemical parameters, even if mechanically produced, it cannot be classified as extra virgin. Instead, it will be categorized as virgin or lampante oil.