O’live Premium - Extra Virgin Olive Oil - 5 liter canister (17,98 €/l)

Description

Why do we press our O'live Premium Extra Virgin Olive Oil from one of the world's best olive varieties, Koroneiki?

The Koroneiki olive originates from Koroni (Messinia). There, the optimal conditions for the growth of olive trees are present. The climate and soil conditions give the Koroneiki olive its special fruity and mild flavor.

 

How are our olives harvested and processed?

To ensure that the olives are not damaged during harvest by mechanical methods, our olives are exclusively handpicked. Harvesting takes place between October and December. No pesticides are used, and care is taken to respect nature. Due to the handpicking process, no birds are harmed by large harvesting machines.

 

Is our extra virgin olive oil protected from UV radiation?

Since our olive oil is bottled in a completely light-protected bottle, it is nearly 100% UV-light protected. Additionally, you receive a unique bottle design in your hands.

 

Why is the designation “Extra Virgin Olive Oil” so important?

This designation corresponds to the highest quality grade and class for olive oils. It can only be used if the oil has, among other criteria, an acidity level of less than 0.8%. Our olive oil has an acidity level of approximately 0.3%, ensuring exceptional taste for your palate. Here is the link to the certificate for more information.

 

How is O’live Premium olive oil tested?

Contrary to the widely used European olive oil analyses of many providers, our olive oil is analyzed and certified in Germany. Renowned olive oil expert Dr. Christian Gertz has rated our olive oil as "excellent". (Link to the certificate for more information).

 

Do quality seals and awards distinguish high-quality olive oil?

Of course, such awards often reflect a good feeling. However, nothing beats your own opinion. Convince yourself through our street surveys and cooking videos. In our opinion, the most important test criterion is your own tasting and the unique flavor experience.

 

Is our olive oil blended or single variety?

Our high-quality olive oil is made 100% from the Koroneiki olive variety, ensuring you enjoy an unmixed olive oil in its purest form.

 

How long is olive oil shelf life?

Our O’live Premium olive oil has a shelf life of at least 18 months when unopened. Once opened, it lasts for at least 6 months.

 

Can our olive oil also be used for frying?

Our olive oil can be used for frying and heated up to 180°C.

 

Which diseases can our Extra Virgin Olive Oil protect against?

Our Extra Virgin Olive Oil has anti-inflammatory properties and can protect against atherosclerosis, strokes, thrombosis, cardiovascular diseases, dementia, and diabetes (more than 60 diseases in total), and can act preventively.

 

Why does most olive oil come from Italy?

Italy is one of the largest producers of olive oil globally and largely meets its own demand. However, a significant portion of Italian export olive oil is often purchased Greek olive oil, which is not widely known. So why not order olive oil directly from O’live Premium, under a Greek and not a covert flag?

 

Why does our O’live Premium olive oil taste so mild yet with maximum flavor?

Our maximum flavor is attributed to several factors including the selection of olives (Koroneiki variety), the growing region (Messinia), the harvest timing (from green to purple ripeness), the processing method (immediately after harvest), and rigorous quality controls throughout the entire production process.

 

Should O’live Premium olive oil be stored in the refrigerator?

Olive oil should not be stored in the refrigerator. Refrigerator temperatures can cause olive oil to solidify and form ice crystals. This does not affect the quality of the olive oil but can affect its appearance. Ideally, O’live Premium olive oil should be stored in a dark place protected from heat and light.

 

How can you tell if olive oil is rancid and is it harmful to health?

Rancid olive oil often has an unpleasant odor and taste described as musty, rancid, or even soapy. It may also appear cloudy, and its color can change from the usual golden hue to a brownish tone. While rancid olive oil can taste and smell unpleasant, it is usually not harmful to health when consumed in small quantities.

 

How does olive oil become rancid?

Olive oil becomes rancid through a process known as oxidation. This occurs when the oil comes into contact with oxygen, causing a change in its chemical structure. Therefore, it's important to pay attention to storage conditions and the best before date.