Frequently Asked Questions - Olive Oil
- Extra Virgin - The highest grade of olive oil; it is the first and only extraction of oil from olives, has no other added oils, and is pressed from olives with NO defects and FFA levels are 0.8% acidity or less.
Olives used in this grade of oil need to be pressed within 12 hours of picking to save unnecessary oxidation and damage to the fruit.
Furthermore, it is best that olives be pressed without the use of chemicals, and in the mechanical processing method without heat above 72 degrees F.
* The FFA (free fatty acid) levels speak to the condition of fruit prior to and during to its crushing, as well as the time between harvesting and crushing). Our supplier sets standards at 0.2% acidity or less. The higher the FFA (free fatty acid) level, the greater indication of poor quality fruit, such as damaged, overripe, insect infestation, overheating during production, or too much delay between harvest and crush.
- Virgin - FFA levels are between 0.8%-2.0%, with SLIGHT defects in the olives.
- Pure, Light, and Extra Light - FFA levels are between 0.8%-2.0%, with SLIGHT defects in the olives, and many have other refined oils (nut, seed, or poor quality olive oil) added to it.
- Lampante - FFA levels are 2.0% or more, and are not suitable for direct human consumption without refining.
We recommend you consume your olive oil within 9-12 months from the date of purchase.
* It is important to know the HARVEST date and even more importantly, how soon the olives were pressed into oil after picking (within 12 hours after picking is the standard). EVOO ages and loses health benefits, flavor characteristics, and polyphenol counts as it is a perishable fruit. Fresh is best when it comes to your olive oil consumption!