Extra virgin olive oil, also known as extra virgin olive oil (EVOO), is the highest quality grade of olive oil, which is obtained from natural, fresh olives. The oil may only be extracted from the olives using exclusively mechanical processes, without the use of heat or chemical agents. It generally has an acidity value of less than 0.8% and a particularly low free fatty acid content. In addition, it must not have any sensory defects. Extra virgin olive oil is characterized by an intense, fruity taste that can vary from mild to intense. It has a distinct aroma and can include notes of freshly cut grass, Mediterranean herbs, almonds, green apples, even slightly peppery notes.

Extra virgin olive oil is a protected designation and must meet certain quality standards. Pay attention to the origin and quality labels to make sure you are getting a high quality product.

The world of olive oils is very diverse. It is very difficult to produce high-quality and completely flawless olive oil, which is why there are great differences in quality and taste. Unfortunately, most olive oils that are commercially available should not even be declared as extra virgin, but it is almost impossible to check this. But how can you recognize high-quality, good olive oil?

High-quality olive oil usually has a pleasant and intense aroma and is characterized by the olive variety, the growing region and the production process. In addition, the ripeness of the olives at harvest time plays an essential role. An oil from young olives contains more bitter substances and tastes much more intense than a mild oil from ripe olives.

A good olive oil tastes bitter, spicy and fruity at the same time. Based on these 3 flavors, it can be divided into three categories: mild, medium and intense. Just the sharp-bitter taste is a sign of high quality, whereby the sharpness disappears as soon as you enjoy the oil, for example, with freshly baked bread.

But there's no accounting for taste! It's best to taste different olive oils to find out which one appeals to your taste the most.

The label of good olive oil should contain clear and accurate information about the product. Important is the grade (extra virgin, extra virgin, etc), the country or region of origin where it was produced and the harvest year, as it gives information about the freshness of the olive oil. Also important is the extraction method (e.g. cold pressed, mechanically extracted) and any certificates and awards. The indication of the olive variety can provide information about the taste and the characteristic aromas, and thus increase transparency and quality of the olive oil. The manufacturer's details, nutritional tables and best-before date should also be included on the label.

High quality olive oil can not be cheap, because the cost of production is also very expensive. The cultivation and care of the olive groves is very demanding and the harvesting practices are very costly. In addition, the way the oil is extracted from the olives requires modern oil milling technologies. Extra virgin olive oil is cold pressed, which means that no heat or chemicals are used to extract the oil. This keeps the oil's natural flavors and nutrients intact, but results in a lower yield, which increases the price.

High quality olive oils are often certified by independent organizations to ensure their authenticity and quality. These certifications require strict standards and testing, which means additional costs for producers. Organic certificates or other quality certifications further increase the price.

The whole process requires a lot of expertise and hard, manual work. At House of Olive we want to pay our producers fair prices and support them in producing olive oil of the highest quality while preserving nature and biodiversity.

First-class olive oils with a clearly defined origin cost between 30 and 40 francs - per half liter.

Olive oil is an important component of the Mediterranean diet, which is known for its positive effects on health. It is rich in monounsaturated fatty acids, which can increase "good" HDL cholesterol and lower "bad" LDL cholesterol. It also contains valuable antioxidants and anti-inflammatory properties that can contribute to heart health and reduce inflammation in the body. Learn more

Yes, olive oil is extremely versatile and can be used in various ways for cooking. Contrary to a widespread myth, good olive oil has a smoke point of approx. 180-210 °C. It is ideal for steaming, braising, and sautéing vegetables, fish, and meat, and can even be used for baking! It can also be used in sauces, dressings, and marinades, or to enhance salads and raw vegetables. High-quality extra virgin olive oil not only gives your dishes an exquisite flavor, but also offers health benefits due to its monounsaturated fatty acids and antioxidants. Although their concentration decreases slightly when heated, some of them remain intact.

Olive oil is not only permitted, but often the best choice for cooking—provided it is high quality!

To preserve extra virgin olive oil as long as possible, it should be stored tightly closed, in a dark, cool place. Preferably at a temperature between 10 - 18°C. This is because air, light and heat can massively accelerate oxidation and severely affect the quality of the olive oil. If properly stored, olive oil can keep for several months after opening, but changes in taste and aroma may occur. Therefore, it is advisable to consume the olive oil within 3 months to enjoy its freshness and quality.

Pay attention to the expiration date and choose an olive oil that is as close as possible to the harvest time. It has a fresher taste and is richer in health-promoting ingredients. It is best to consume it within 18-24 months of harvesting.

However, high-quality olive oil from the previous year's harvest can also be of excellent quality and, if stored correctly, the nutrient content can also be largely preserved.

While fresh olive oil tastes spicy and grassy, last year's olive oil develops a milder, rounded flavor that is ideal for cooking and refining dishes.

After opening, you should enjoy it within 3 months.