Frequently Ask Questions
Extra virgin olive oil is produced from the hand-picked olives, followed by cold pressing within a few hours to preserve their freshness and aromas. Every step, from fruit selection to milling, is carefully managed to obtain a superior quality oil, rich in authentic fragrances and flavors.
Cold pressing is the process of extracting olive oil at a controlled temperature below 27°C, ensuring the preservation of the olives natural flavors, aromas, and nutritional properties. The olives are crushed into a paste and gently pressed, producing a high-quality oil that is fresh, fruity, and intensely flavorful.
Avoid heat, air and light to prolong the shelf life and maintain the quality of olive oil. Store olive oil in a dark, cool place.
Unfiltered olive oil retains tiny particles of olive pulp, giving it a cloudier appearance and a fresh, intense flavor. However, its quality is best in the first few months, as the remaining particles can accelerate oxidation. Filtered olive oil is clear, has a longer shelf life, and maintains high quality and aroma. To ensure consistently excellent oil, Luca Giarola EVO oil is filtered immediately after the pressing process.
Contact us via e-mail at info@oliogiarola.com or via WhatsApp +39 345 6043751 to order your selection.
For Europe orders above €200.00 the delivery is free. For more detail information on the shipping costs and also delivery times please get in contact with us.