Extra virgin olive oil does not improve with ageing like good old wine. Instantly after the olives are pressed, an unstoppable and progressive oxidation process begins. Therefore, in order to obtain a top-quality olive oil, a controlled and precise production process is essential. Thus, not only olives as raw material, but also the storage time and type after harvesting (from our point of view almost the primary criterion!), milling, bottling and good keeping at home are decisive for the excellent and long-lasting quality.
Have you ever had an extra virgin olive oil that is already rancid a few weeks after opening, even if its best-before date is still far in the future? You probably purchased an oil in a considerably advanced oxidation status, even if this was not immediately perceptible on the palate.
Some of our customers also believed that they were receiving an excellent product by buying an oil with acidity of 0.4% and peroxides in the order of 14 meqO2/kg. Today they know this is not the case. Such high values indicate unsuitable storage of the oil produced and a tendency to spoil quickly. The oxidation process is already well underway.
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