Frequently Asked Questions about Extra Virgin Olive Oil

1. What is extra virgin olive oil?

Extra virgin olive oil is obtained solely through mechanical pressing of olives, without any refining processes or chemical additives. To be classified as “extra virgin,” it must meet strict quality standards, including an acidity level below 0.8%.

2. What’s the difference between extra virgin olive oil and olive oil?

Extra virgin olive oil is pure and mechanically extracted. Regular olive oil, on the other hand, is often a blend that includes refined oils, resulting in lower quality and fewer beneficial properties.

3. How can I tell if an extra virgin olive oil is high quality?

Unfortunately, labels alone aren’t enough.
Today’s extraction technologies make it relatively easy to meet the legal standards for “extra virgin” classification. However, there’s still no official distinction between mediocre and premium extra virgin oils, which makes it hard for consumers to choose wisely.

That said, here are a few reliable indicators:

Expiration date: This is based on the bottling date, usually 18 months. A longer time until expiry typically means the oil was bottled more recently and is still fresh.
Harvest year: This must appear on the label unless the oil is a blend of different years. Look for the most recent harvest.
“Produced and bottled” vs. just “bottled”: If it says “produced and bottled,” it means the same producer managed the entire process.
Origin: Look for certifications like “Italian” or “DOP” (Protected Designation of Origin).
Storage method: Proper storage—away from heat, light, and air—is crucial for maintaining quality.

Ultimately, the best way to identify a high-quality oil? Taste it.

4. What does DOP mean?

DOP (Denominazione di Origine Protetta) is a European Union designation ensuring that a product is entirely made, processed, and packaged in a specific geographic area following strict guidelines.
For DOP extra virgin olive oil:

The olives must be grown and harvested within the certified area.
The oil must follow strict production rules and quality checks.
The flavor profile must reflect the specific local terroir.

DOP Umbria is one such designation, divided into five subzones. Our three DOP oils are:

Seven – DOP Umbria Colli del Trasimeno: a rich, balanced blend ideal for everyday use.
89/93 – DOP Umbria Colli Martani: balanced and versatile, with strong personality.
Casalontana – DOP Umbria Colli Assisi-Spoleto: high in Moraiolo for a bold expression of our region.

5. What does “acidity” mean in olive oil?

Acidity reflects the level of free fatty acids in the oil. To be classified as extra virgin, acidity must be under 0.8%. However, high-quality oils are usually under 0.2%. It’s a lab measurement—you can’t taste it.

6. How should I store extra virgin olive oil?

To preserve freshness and nutritional properties, keep it away from light, heat, and air.

At the mill: We use stainless steel tanks with nitrogen or argon to prevent oxidation, stored in climate-controlled environments.

For customers:

Bag in Box: Best option for daily use—keeps oil protected from light and air.
Dark glass bottles: UV protection, best kept in a cool, dry place.
Tins: Lightweight and convenient, though slightly less protective over time.

7. What’s the shelf life of extra virgin olive oil?

Typically 12–18 months. Light, air, and heat can reduce this. To maximize freshness, store in a Bag in Box and consume within a few months of opening.

8. What is unfiltered extra virgin olive oil?

Unfiltered oil skips the filtration step after pressing, so it looks cloudy and may have more intense flavor. It has a shorter shelf life due to the natural particles it contains, which accelerate oxidation.

9. Can I use extra virgin olive oil for frying?

Yes—if it’s high-quality. Lower-acidity oils (around 0.2%) have a higher smoke point and are more stable at high temperatures, making them better for healthy, tasty frying.

10. What are the health benefits of extra virgin olive oil?

Rich in monounsaturated fats and antioxidants, EVOO supports heart health, reduces inflammation, and helps regulate cholesterol levels.

11. What does “first cold press” mean?

It means the oil was extracted mechanically at temperatures below 27°C (about 80°F), preserving its aroma, flavor, and nutrients.

12. Why does olive oil sometimes solidify at low temperatures?

Below 10°C, EVOO can start to solidify. It’s natural and doesn’t affect quality. Oils with higher unsaturated fats (like oleic acid) or those that are filtered tend to stay liquid longer. Solidification isn’t a reliable quality indicator—some adulterated oils solidify more easily, but so do some top-quality filtered oils. Avoid freezing, as oil doesn’t always return to its original texture afterward.

13. What is a Bag in Box and why is it recommended?

The Bag in Box system includes a vacuum-sealed bag inside a cardboard box. As you pour, the bag collapses, preventing air from entering. This keeps the oil fresh by protecting it from light and oxidation, helping preserve its flavor, aroma, and health properties. It’s a practical, sustainable solution—especially ideal for daily use.