FAQs

Frequently Asked Questions
Q. Do you add chemicals to process your olives?

A. No, we process without chemicals.
Q. Is your olive oil first press?

A. Yes, and we test all our production to ensure only Extra Virgin Olive Oil is packaged under our label.
Q. Where is the best place to store olive oil?

A. Olive oil is best stored at room temperature in a dark place, away from heat and light.
Q. What is the smoke point of extra virgin olive oil?

A. The smoke point of Extra Virgin Olive Oil can vary between 170–210°C.
Q. What are some of the health benefits of extra virgin olive oil?

A. Extra Virgin Olive Oil is naturally high in monounsaturated fats and rich in antioxidants and vitamins A, D, E, and K. It’s also said to have anti-inflammatory properties and may help reduce the risk of heart disease.
Q. Do you process olives for other groves?

A. Yes, we offer contract processing for other growers.
Q. What is the shelf life of Extra Virgin Olive Oil?

A. The key to enjoying the most flavourful and healthful olive oil is freshness. Olives are a fruit, and olive oil is their juice—best enjoyed fresh. Unlike wine, olive oil does not improve with age. It is at its peak immediately after pressing and typically has a best-before date of 18–24 months.
Q. Do you have a farm gate for sales of your olive oil?

A. No, we don’t offer farm gate sales.
Q. What variety are your olive trees?

A. We grow Frantoio, Correggiola, Arbequina, Manzanillo, Koroneiki, Leccino, and Coratina.