Extra virgin olive oil (EVOO) is the highest quality olive oil, made by cold-pressing fresh olives to preserve flavor and nutrients. It has a fresh, pungent taste and is rich in healthy monounsaturated fats and polyphenols that are a key part of the Mediterranean diet’s benefits.

When choosing an extra virgin olive oil, look for a harvest date, origin details, and packaging. Harvest dates indicate when the olives used in the oil were harvested. You want to purchase from the most recent harvest for freshness and flavor quality. Olives from Sicily are harvested in September through November, and are cold pressed within 24 hours of picking.

Understanding where your olive oil comes from often speaks to the care, craft, and quality in the bottle. When you see phrases such as single origin or single source, this means just that, that it comes from one source or place. Looking for more specifics, such as country of origin, region, or even down to the farm name, can give you further insight into where the olives were grown and the oil produced.

Packaging should be in dark glass or tin to protect it from light and preserve flavor.

Polyphenols are natural antioxidants found in olive oil that help protect the body from damage. They support heart health, reduce inflammation, and help fight harmful free radicals. Polyphenols may also aid digestion, help balance blood sugar levels, and lower the risk of chronic conditions like type 2 diabetes.

Olive oil should be stored away from heat and light to maintain freshness. Keep your bottle tightly sealed, in a cool, dark place like a pantry or cupboard. Avoid storing your olive oil near the stove or in clear glass.

When stored properly and unopened, olive oil can last for years. We print best buy dates on every bottle to use for peak flavor, though while it may lose some freshness and flavor beyond this date, it remains safe and healthy to use. For the best taste, we recommend enjoying it generously 2-3 months after opening , as olive oil does not improve with age like wine.