No, the bitter taste - together with the fruity and spicy note – is one of the positive attributes of the Extra Virgin olive oil. It denotes the presence of antioxidants, such as polyphenols, of great value to our health. Its intensity depends on the variety of olives and on their degree of ripeness at the time of pressing: the greener the olives, the more bitter the oil.
No, like bitterness, spiciness is a positive attribute indicating a high concentration of phenolic substances beneficial to our health.
No. The olive particles suspended in the Unfiltered Evoo tend to settle overtime and sediment on the bottom of the bottle. This does not compromise the quality of the oil, since these particles are rich in antioxidant substances, such as polyphenols, which initially help to prevent the oil from ageing and are beneficial to our health. However, the enzymes naturally contained in these particles, can overtime, cause the onset of sensorial defects. For this reason, it is recommended that the product be consumed within a short time after opening.
When exposed to temperatures below 10°C, Extra Virgin olive oil tends to crystallize and present whitish particles in suspension. It is sufficient to store it at room temperature for the solid part to liquefy. Be careful, however: drastic changes in temperature are never good for extra virgin olive oil and should therefore be avoided.
The date indicated on the packaging of our Extra Virgin olive oil is not an expiry date typically used for perishable products, which if consumed beyond the limit can cause health risks, but it is an indicative date by which it is preferable to use the product. In fact, if stored correctly, i.e. at room temperature and away from direct light, the oil maintains its properties unchanged and can be safely consumed even after the date indicated on the packaging.