Things you should know about olive oil :

Is the color of the olive oil a quality feature?

No, it is not. That is why dark blue glasses are used for tastings.

The color has many influencing factors, among other things this is also affected by the type of grinder (knife or hammer) and also by the temperature in the malaxer.

Does olive oil need to be filtered?

Here the opinions differ, some say yes others say no. We are among those who are for it.

Polyphenols – what is it about?

Simply put: they are, to a certain extent, the antibiotic of olive oil. The more of it, the longer an oil will last. However, it is not easy … To produce olive oils with a high polyphenol content.

Polyphenols are responsible for the bitter and pungent taste. And according to many studies, they promote health.

Do all types of olives ripen at the same time?

No, there are big differences here. The Spanish Arbequina matures e.g. For example, earlier than the Greek Koroneiki. In addition to the variety, the respective microclimate and weather conditions also have an influence on the right time to ripen.

Can / should olive oil be stored for a long time?

Good olive oils will last 2 years if stored correctly. However, you should only stock up on your annual needs. Then buy oils from the new harvest again.

Do olive oils of the same variety always taste the same?

Here it is like wine – the answer is no. For example, the most common variety in Greece is Koroneiki, but the same variety produced in different regions, tastes different.

Can old, “romantic” stone mills produce good oil?

Unfortunately, this is a myth – only small, ultra-modern facilities that are as close to the grove as possible can be the starting point for good oils. Then there are many other factors, which affect the quality of the product.

Why are olives still transported in bags?

Well, because the habit still prevails among many farmers. However, they cause immense damage to the fruits. The best way to transport the olives is with certified plastic boxes.

When does an oil have to be classified as “native”?

According to the EU regulation, as soon as it even has a false aroma! The panel is required here. The more experienced the tasters are, the more “strict” they are. Because, they are able to detect even the smallest faults, which may well be hidden under a fresh, grassy scent at the beginning.

It is often advertised with the acidity level. Is this enough?

Unfortunately, no. A low value does not necessarily mean that the oil will be free of off-flavors.

How do I as a consumer find out the off flavors?

If these off-flavors are very intense (which also happens with bottled oils!), they can be noticed relatively easily. It becomes more difficult to discover hidden off-flavors, especially with fresh oil. Again, “practice makes perfect”. Try different oils, train your taste buds and your sense of smell.

Ever had oil that smelled of vinegar?

Can happen … – either through natural fermentation of the olives or because the miller decided to clean the tank with vinegar!

Do sweet oils have a high polyphenol content?

No, only bitter and hot oils.

What is important when harvesting?

Mainly that the fruits are not injured. These should then be processed within a few hours if possible. From a miller with a lot of experience. If possible, choose colder days to harvest.

What is important in the oil mill?

One could write many pages about it … In key words and from our point of view: cleanliness, knowledge and skills of the miller, a good investment, and the non-acceptance of olives in poor condition.

How many types of olives are there in Greece?

About 120!

The “greatest” threat to an olive oil?

Light! and then comes the temperature. Therefore always store in the dark. And never buy an oil in a clear bottle – which at the same time is in the bright light!