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There is no reliable home test that can prove authenticity. Look for clear origin, traceability, extra virgin grade, harvest and producer information; laboratory analysis is the reliable way to detect adulteration.

Rancid olive oil loses its fresh, fruity character and develops stale, waxy or cardboard-like aromas and flavors. This is different from the natural bitterness or pepperiness that can be positive characteristics of fresh extra virgin olive oil.

Extra virgin olive oil is the highest commercial grade of olive oil, produced mechanically without refining and required to meet chemical and sensory standards. Our core oils are positioned as organic extra virgin olive oils.

It refers to extracting the oil mechanically at controlled temperatures rather than refining it with high heat or solvents. The aim is to preserve the natural character of the olives.

Yes. Extra virgin olive oil can be used for cooking. In our range, Yara, Classic and Heritage are the most versatile choices for everyday heat, Dalia suits stronger roasting and grilling, and Polyphena is intended for raw use.

Bitterness can be a normal positive sensory characteristic of fresh extra virgin olive oil, especially from greener or earlier-harvested olives. We deliberately ranges from minimally bitter Hana to robust Dalia and very intense Polyphena.

Pepperiness is another characteristic often associated with phenolic compounds and fresh extra virgin olive oil. Its intensity depends on variety, harvest timing and the oil’s profile.

Free acidity is a chemical quality parameter, not a direct measure of sour taste. Extra virgin olive oil must meet a defined maximum acidity along with other chemical and sensory requirements.

Store olive oil well closed, away from heat and direct light. Dark packaging and limiting repeated exposure to air help slow oxidation.

Refrigeration is usually unnecessary for everyday storage and can make olive oil temporarily cloudy or solid. A cool, dark cupboard with the container tightly closed is generally more practical.

Freshness depends on the oil, packaging, storage and how quickly you use it. Keep it tightly closed and protected from heat and light, and try to enjoy it while its aromas are still fresh and expressive.

Look beyond one claim: consider extra virgin grade, origin and traceability, production and harvest information, storage, certifications where relevant and a fresh sensory profile that suits the intended use.