Aegean Heritage
Rooted in tradition, our oils reflect the craftsmanship and cultural legacy of the Aegean.
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Frequently Asked Questions
What does “Extra Virgin” olive oil mean?
Extra Virgin Olive Oil is the highest quality grade, made by cold pressing fresh olives without using heat or chemicals. This method preserves natural antioxidants, nutrients, and authentic flavor. “Extra Virgin” means the oil has low acidity (below 0.8%) and no defects in taste or aroma — offering pure, fresh, and premium-quality olive oil.
What is “Cold Pressed” olive oil?
“Cold pressed” means the olives are crushed and the oil is extracted at low temperatures — typically below 80°F (27°C). This process keeps the oil’s natural polyphenols, vitamins, and rich flavor intact. Cold pressing ensures the oil is pure and unrefined, maintaining its fruity aroma and smooth texture.
What makes “Early Harvest” olive oil special?
Early Harvest olive oil is made from olives picked early in the season, when they are still green and rich in polyphenols (natural antioxidants). This results in a bold, slightly peppery flavor and higher nutritional value. It’s a favorite among chefs and health-conscious consumers for its freshness and intensity.
What is the best way to store olive oil?
Store olive oil in a cool, dark place away from sunlight, heat, and air exposure. Ideal temperature: 57–70°F (14–21°C). Avoid keeping it near stoves or windows. Always use bottles made of dark glass or metal to prevent oxidation. When stored properly, high-quality extra virgin olive oil can last up to 18–24 months.