Can I heat olive oil?
Yes, you can heat olive oil up to 180 °. Olive oil is suitable for gentle roasting and frying. At a temperature higher then 180 °, however, the decomposition processes begins, which destroys the valuable ingredients. If this heat point is exceeded, recognizable by an unpleasant, burnt smell and a conspicuous smoke development, toxic, carcinogenic oxidants develops.
What happens when olive oil floats?
Do not worry, olive oil is not bad or spoiled. Each good, unmixed olive oil flocculates at 6-10 ° C. It is a normal reaction of the olive oil. This is due to the high proportions of polyunsaturated fatty acids. At room temperature the olive oil is again liquid without loss of quality and taste. High quality olive oils can flocculate in the refrigerator or in a cold cellar. It is also possible for your olive oil to be flocked or even frozen when it is dispatched on winter days.
How long does olive oil last?
High-quality olive oil can be easily stored for up to 24 months when properly stored (dark, cool and dry). In case of incorrect storage, olive oil can quickly become rancid, which can be recognized by the odor. In this case the fat decompose. This makes the olive oil inedible.
How do I store olive oil?
You should store your olive oil well sealed in a dark, cool place (8-15 ° C). The olive oil bottle should always be well closed, as some components are susceptible to oxidation by air oxygen. Direct sunlight also promotes the aging process of the olive oil. Ideal storage in a dark bottle (our Sgouros olive oil is always bottled in dark glass bottles) in a shady pantry or kitchen cabinet. Larger quantities of olive oil should be stored in the cellar.
How many olives are in 1 liter of olive oil?
Harvesting may vary depending on the vintage, location and size of the olive trees. On average, 10 to 50 kg of olives are harvested from a Lianolia olive tree from which 2 to 5 liters of oil can be extracted. 1 liter of olive oil contains about 5 - 10 kg of olives.
What is the fatty acid content?
The fatty acid content is an EU-wide fixed value. The value divides olive oil into different quality classes. Extra virgin olive oil is the highest quality class. The fatty acid content of 0.8% must not be exceeded in this quality class. Depending on the harvest year, our Sgouros olive oil is between 0.1 and 0.5% fatty acid content.
Filtered or unfiltered?
Whether or not the olive oil is filtered after the pressing is in the hands of the olive growers. There are farmers who swear by the healthy suspended particles, which remain in the oil if it remains unfiltered. Others say that these suspended particles make the olive oil age faster and rancid. We are convinced of our filtered Sgouros olive oil!
What does the color say about olive oil?
The color of the olive oil does not affect the quality. The colors of a good olive oil can vary from green to golden yellow. In unfiltered condition, the olive oil may also be cloudy. Gold yellow olive oil, as our Sgouros olive oil contain more carotene. In the case of green olive oil chlorophyll predominates.