“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.

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.

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.

Regular or “pure” olive oil is typically a blend of refined and virgin oils, resulting in a lighter taste and fewer nutrients. Extra Virgin Olive Oil, on the other hand, is made from 100% cold-pressed olives with no refining — richer in antioxidants, flavor, and aroma. If you want both taste and health benefits, Extra Virgin is the better choice.

Infused olive oil is created by blending premium extra virgin olive oil with natural ingredients like red pepper, herbs, or garlic. The result is a flavored oil that enhances salads, grilled vegetables, seafood, and pastas. These oils keep the health benefits of olive oil while adding a gourmet touch to your cooking.

Yes. Most table olives are naturally fermented, meaning they undergo a traditional curing process that removes bitterness and enhances flavor. During fermentation, beneficial bacteria develop, creating a tangy, savory taste and improving digestibility — similar to yogurt or kimchi.

Naturally fermented olives are cured in a saltwater brine without artificial additives or lye. This slow process — often lasting several months — preserves the olive’s nutrients and develops its complex Mediterranean flavor. Naturally fermented olives are a healthier, more traditional alternative to quick-processed varieties.

Yes. Low-salt olives contain less sodium than standard cured olives but retain the same depth of flavor. They’re ideal for those following a heart-healthy or balanced diet, offering the same Mediterranean taste with improved nutritional balance.

Early Harvest olive oil is perfect for finishing dishes — drizzle over salads, pasta, or grilled vegetables. Infused varieties like Red Pepper or Mediterranean Herb add instant flavor to marinades, sauces, or bread dips. Avoid heating these oils too much; they’re best used raw or at low to medium heat to preserve their aroma and nutrients.

No. Our Naturally Fermented Olives are made with just olives, water, and sea salt, following traditional Mediterranean curing methods. They contain no artificial preservatives, colors, or flavors, ensuring an authentic, clean taste.

Our Extra Virgin Olive Oils remain fresh for up to 18–24 months when stored properly.

Our Naturally Fermented Olives are best enjoyed within 12 months after opening; always keep them refrigerated and fully submerged in brine for maximum freshness.