OLIVE OIL

    1. Extra-virgin olive oil has a soft texture and a rich fruity taste. It is ideal for cooking, salads and drizzled over grilled food. Don’t be afraid to cook with extra-virgin olive oil. It is perfectly stable up to about 420°F.
    2. Only buy oil labelled extra-virgin. This is not a guarantee that the oil will be the best, but at least it will probably not be among the worst. Bottles labelled just plain “olive oil” and “light olive oil” are refined oils and, like vegetable oil, while they’re not bad in any way, they are not very interesting.
    3. Avoid anything in a clear glass bottle, no matter how pretty and enticing the label. Light is the great enemy of olive oil; clear-bottled oil will likely have lost most of its flavour and aroma. Look for extra-virgin olive oil in dark glass bottles or tins.
    4. Know that the term “first cold pressing,” although widely used, is redundant. By legal definition, extra-virgin oil must come from the first (usually the only) pressing, which must be accomplished with no added heat (at ambient temperatures no higher than around 80°F). Extra Virgin Olive Oil which is produced using a blend of specially selected olives that are pressed, bottled to ensure premium quality and a long lasting shelf life.
    5. Extra-virgin olive oil does not improve with age. Fresher is better, and right out of the mill, olive oil is a fabulous experience. Fresh oil may have unexpectedly assertive flavours of bitterness and pungency that sometimes override the fruitiness. These challenging notes are treasured by connoisseurs because they indicate high quality, and by nutritionists because they’re evidence of lots of healthful polyphenols.
    6. Light is the enemy and so is heat. Keep olive oil bottles in a cool, dark environment.

Extra Virgin Olive Oil – 50 ml glass bottle

Price: € 2.50
VAT included

Extra Virgin Olive Oil – 750 ml glass bottle

Price: € 15.00
VAT included

Extra Virgin Olive Oil – 5 L Tin

Price: € 80.00
VAT included