"Single estate" is a term commonly used in the context of agriculture, particularly in the production of wine, coffee, and olive oil. It refers to a specific piece of land or estate where a particular crop or product is grown, harvested, and processed. In the case of olive oil, a "single estate olive oil" means that the olives used to produce the oil all come from a single, well-defined geographical area or estate. This term emphasizes the traceability and the unique characteristics of the oil produced from olives grown in that specific location. Single estate olive oils are often highly regarded for their quality and the distinct flavor profiles that can be attributed to the terroir (soil, climate, and other environmental factors) of that particular estate.

Extra Virgin olive oil is the highest quality of olive oil, made from pure, cold-pressed olives without any chemicals or solvents. It has a fruity taste, a distinct aroma, and a high content of beneficial nutrients and antioxidants. To be classified as extra virgin, the oil must meet strict standards of acidity, flavor, and aroma, and pass a sensory evaluation by a trained panel. From the EU implementing regulation 29/2012: The ‘cold extraction’ may appear only for extra virgin or virgin olive oils obtained at a temperature below 27 °C by (modern extraction systems, editor’s note) percolation or centrifugation of the olive paste. Cold extraction does not ensure the high quality of the oil, but it sure helps to increase its organoleptic qualities; moreover, cold extraction helps to preserve healthy olive components such as minerals, vitamins and antioxidants. By using cold extraction methods, extra virgin olive oil producers favor quality over quantity: they obtain less oil, but they manufacture an EVO Oil of higher quality.

Olive oil is a key component of the Mediterranean diet and has been proven to have numerous health benefits. It is rich in monounsaturated fatty acids, which are healthy fats that can help reduce the risk of heart disease and lower cholesterol levels. In addition, olive oil is high in antioxidants called polyphenols. Polyphenols are known to have anti-inflammatory properties, protect against oxidative stress, and help prevent chronic diseases such as cancer, Alzheimer's, and Parkinson's. Overall, including olive oil and polyphenols in your diet can lead to a healthier lifestyle and reduce the risk of many health problems.

As per (EU) No 1348/2013, extra virgin olive oil must meet established limits for a range of quality criteria. To be classified as extra virgin, oils need to meet both chemical and sensory criteria. Chemical tests According to the EU standards, extra virgin olive oil must meet established limits for a range of quality criteria including free fatty acid (FFA) level, peroxide value (PV) and ultraviolet (UV) light absorption at different wavelengths. Sensory test Extra virgin olive oils must have fruity attributes and be free from defects as determined by an IOC-accredited sensory panel of at least eight tasters in order to meet the standard. Fruity: The fruity attribute refers to the presence and intensity of fruit-like flavors and aromas in the olive oil. Extra virgin olive oil is expected to have a pronounced fruity character, which can vary in nature, encompassing aspects of ripe, green, or other fruit notes. Bitterness: Bitterness is a positive attribute in olive oil and is evaluated based on the level of bitterness in the oil. It is often linked to the presence of beneficial compounds like polyphenols. The degree of bitterness can range from mild to pronounced and adds depth to the oil's flavor. Pungency (Peppery): Pungency refers to the peppery or spicy sensation that the olive oil creates in the back of the throat. Like bitterness, pungency is considered a positive attribute and is associated with the presence of specific compounds in the oil. The intensity of pungency can vary from mild to strong and contributes to the overall sensory experience. These three attributes, along with other factors like balance, complexity, and the absence of defects, are crucial in determining the quality and classification of olive oil, particularly in distinguishing extra virgin olive oil from other categories.

Olive oils face three primary adversaries that can compromise their quality and shelf life. To preserve the integrity of your olive oils, it's crucial to avoid these conditions: Heat: Elevated temperatures accelerate the breakdown of the oil. Consequently, it's advisable not to store olive oil near sources of heat, such as the stove, on top of the fridge, or in areas where heat tends to accumulate in your kitchen. Light: Light, especially direct sunlight or fluorescent lighting, can also hasten the degradation of olive oil. While it might be tempting to showcase a visually appealing bottle in a sunny window, it's best to resist this urge to protect the oil's quality. Air Exposure: Prolonged exposure to air can deplete the oil's antioxidants. When you pour out olive oil, it leaves behind more air in the bottle. For this reason, it's advisable to use up open bottles. Additionally, it's not recommended to create a vent hole in the top of tins. While it may make pouring easier, it means the oil will be in constant contact with air, which is something to avoid to maintain its quality. By shielding your olive oil from these three factors – heat, light, and air – you can extend its shelf life and savor the oil at its best.

No, the color of olive oil is not an indicator of its quality or flavor. High-quality olive oils can range in color from pale yellow to dark green, and this variation depends on factors such as the olive variety, geographical location of cultivation, climate, and the timing of the harvest.

"Early Harvest" refers to the timing of olive harvesting, typically occurring in the Mediterranean region during the winter months between December and February. Early Harvest olive oil is derived from olives harvested at the earliest point in the season, often as early as October. These olives are unripe and display a vibrant green color. Although pressing unripe olives results in a lower olive oil yield, it preserves the natural antioxidants and polyphenols present in the olives, leading to the production of olive oil with enhanced health benefits. Extensive research has demonstrated that polyphenols, with a focus on oleocanthal, offer preventive and therapeutic effects for conditions such as cardiovascular disease, cancer, and various chronic illnesses.