Frequently Asked Questions

The main enemies of olive oil are heat, light, and heat. Therefore, in order for the oil to be long-lasting and to preserve its value, it should ideally be stored in a dark glass bottle, at a temperature of about 13-18 degrees and in a place where there is no light.

The ideal consumption period of olive oil is one year. High phenolic oils should be consumed within two years at the most.

The quality of olive oil can vary depending on the harvest time. Early harvest olive oil is obtained by cold pressing of young olives. This method is quite cumbersome. Olives are picked one by one, washed and cleaned. The dough is obtained by crushing and crushing, and the oil is extracted. Early harvest olives produce less oil than ripe ones, but have a higher polyphenol value. OLAE D'ARBEQUINA olive oil is also produced by this method.

It consists of olive oil, glycerin and oleic acid. Oleic acid is completely insoluble in olive oil and can be released. When the acidity of olive oil is low, it is more delicious and of high quality. The acidity is determined by the amount of oleic acid. OLAE D'ARBEQUINA olive oil has a low acidity ratio with an acid value of 0.1% m/m.

Polyphenol is a naturally occurring component in plants. It is also found in olive trees, leaves and olives. A type of polyphenol called oleuropein ensures the immortality of the olive tree. The antioxidant property of olive oil also comes from polyphenols. OLAE D'ARBEQUINA olive oil draws attention with its high polyphenol content.

Olive oil can be obtained by cold pressing method or by pressing at high temperature. At high temperature, the release of oil increases, but the vitamins and antioxidants in olive oil are lost. In the hot pressing method, the smell and aroma of olives are also lost. OLAE D'ARBEQUINA olive oil is produced by cold pressing method at 24-26˚C.