Avoid clear glass bottles that sit on sunny countertops, as UV rays rapidly deteriorate the flavor and nutritional value. Light, heat, and oxygen are the enemies of freshness.
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To maintain the highest quality, store your olive oil in a cool, dark cupboard or a specialized stainless steel container. Stone mills or modern hammer mills crush the fruit into a paste, which is then churned in malaxers to release the oil.
The Cornerstones of Quality The foundation of any exceptional olive oil lies in its classification. Below this standard lies virgin olive oil, which, while still natural, possesses a slightly higher acidity and less robust character.
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Greek varieties frequently exhibit a bold, peppery finish that lingers on the palate. Hand-picking olives ensures only the ripest fruit is selected, avoiding bruises that lead to oxidation and off-flavors.
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