Garlic Infused Extra Virgin Olive Oil
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.
