Olive Oil FAQ
Q: What is a single estate olive oil?
A: One where picking, pressing, and bottling all occur on the same farm or estate.
Q: What is a panel test?
A: An objective method of olive oil assessment created by the International Olive Oil Council (IOOC) that monitors production methods, and measures taste, aroma and acidity.
Q: What is Extra Virgin Olive Oil?
A: Ideally, an extra virgin oil must have less than 1% of oleic acid (an unsaturated fatty acid which may act as an irritant if consumed in quantity). Many mass produced oils meet this number through artificial means. The oleic acid in Olio Taibi ranges from .3 % to .5 % through organic means.
Q: Why don’t many Extra Virgin Olive Oils offer what they promise?
A: REAL Extra Virgin Olive Oils are fresh, cold pressed, unrefined, and untouched by chemical processing. Most mass produced oils are chemically processed to reduce their oleic acidity so that they can carry the Extra Virgin label. Beware the $4.99 bottle of “Extra Virgin”!
Q: Fine wine improves with age. Is this true of olive oil?
A: No. Old olive oil can become rancid. Once olive oil has been produced, it must be handled properly to prevent it from chemical reactions to heat, light, and air.
Q: How should olive oil be handled?
A: To prevent alteration in color, taste, and odor, the oil should be kept away from light, ideally in a dark glass bottle, and stored in a cool place. Never refrigerate or freeze. Buy small amounts and use it quickly.
Q: Is “light” olive oil healthier?
A: No. Any pure oil is 100% fat. However, quality Extra Virgin Olive Oil is healthy fat. Many olive oils advertised as “Light” are refined, chemically processed oils and often made in part from ‘Lampante’ oil, or lamp oil, which is unfit for human consumption. Definitely NOT very healthy. Moderate and regular consumption of of high quality Extra Virgin olive oil helps keep your body in a healthy state.