FAQ Tag: Consumer

This is completely normal, and it is because Extra Virgin Olive Oil is like a living organism. As time passes, its aromatic compounds change and its acidity rises. You may also see

This could be for several reasons. Every year our trees are exposed to different conditions, which changes how they perform. It may also be that your purchased olive oil a bit later within the year than usual. This means that its profile has slightly changed since it was harvested and bottled.

We could but we prefer not to. Filtering, would mean that the olive oil has no heavy particles, and that there would be no residue at the bottom of the container (if you leave it sitting for too long). But it would also mean that the flavor would be altered and that foreign particles could…
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You can just dispose of it in a responsible manner. It isn’t dangerous, but it isn’t tasty either.

We harvest our olives earlier than most, before they are fully matured. This means that we produce less than others, but the quality is unaparalled.

Our crops and the region in general, produce Koroneiki and Mavrolisio variety Extra Virgin Olive Oil.

We sell single variety extra virgin olive oil, but we also sell a blend of Koroneiki and Mavrolision. Mixing oils together is a common practice in Messinia, aiming to blend the flavors and aromas of the Koroneiki and Mavrolisio varieties into a oil that features the best of both worlds.

It differs in taste, aroma, nutritional value, and production method. Lower-quality olive oils may have defects, higher acidity, or may have undergone processing.

Extra virgin olive oil is the highest-quality category of olive oil. It is produced exclusively through mechanical methods, without chemical processing, features excellent organoleptic characteristics, and has very low acidity.