Olive Oil 101
The timing of the olive harvest plays a crucial role in determining the flavor and quality of the resulting olive oil. Harvesting olives at the optimal stage of ripeness, typically when they are just starting to transition from green to a greenish-straw color, ensures that the oil extracted from them possesses the highest flavor and polyphenol content.
During this phase of ripeness, olives are at their peak in terms of flavor development, and their polyphenol levels are also at their highest. Polyphenols are natural antioxidants found in olives that contribute to the oil's health benefits and stability.
Olive oils produced from olives harvested at this ideal stage often exhibit a complex and vibrant flavor profile, characterized by notes of various herbs, fruits, and botanicals.
During this phase of ripeness, olives are at their peak in terms of flavor development, and their polyphenol levels are also at their highest. Polyphenols are natural antioxidants found in olives that contribute to the oil's health benefits and stability.
Olive oils produced from olives harvested at this ideal stage often exhibit a complex and vibrant flavor profile, characterized by notes of various herbs, fruits, and botanicals.
Let's talk about the process.
1. The Secret to Flavor: Harvest Timing
The timing of the harvest is everything. To ensure the highest polyphenol content (antioxidants) and peak flavor, we harvest our olives at the exact moment they transition from green to straw-yellow.
Peak Ripeness: Harvested when flavor development is at its absolute height.
Vibrant Profile: Expect complex notes of fresh herbs, fruits, and botanicals.
Natural Stability: High polyphenol levels act as natural antioxidants, keeping the oil fresh and healthy.
2. From Tree to Bottle: Our Process
We use a precise, temperature-controlled extraction process to ensure every drop of our Extra Virgin Olive Oil (EVOO) remains fresh and pure.
Swift Harvesting: Olives are picked at optimal ripeness and rushed to the mill.
Crushing & Malaxation: Olives are crushed into a paste and gently kneaded to allow the oil droplets to coalesce.
Dual Centrifugation: We use high-speed spinning to cleanly separate the oil from solids and fruit water.
Fine Filtration: The oil passes through fine paper filters to remove micro-particles, preventing premature aging and preserving flavor.
Quality Testing: Every batch is lab-tested for acidity, peroxide levels, and sensory excellence.
3. The Old World Olive Co. Difference
Guided by industry expert and sommelier Paul Vossen, we go beyond standard requirements. While others settle for "good," we aim for Best-in-Class.
Expert Sourcing: We select only top-tier, single-origin oils that meet our stringent organoleptic standards.
Award-Winning Quality: Our oils consistently earn gold medals at international competitions.
Purity Guaranteed: We focus on pesticide-free production and unique, aromatic profiles that elevate your home cooking.
4. Health & Cooking: Beyond the Bottle
EVOO is the cornerstone of the Mediterranean Diet. It’s not just a condiment; it’s a superfood.
Why Your Body Loves EVOO
Heart & Brain Health: Rich in monounsaturated fats (oleic acid) and antioxidants that protect against inflammation and cognitive decline.
Nutrient Boost: Helps your body absorb Vitamins A, D, E, and K from your vegetables.
Weight & Gut Management: Promotes satiety and supports a healthy gut microbiome.
Can You Cook With It? (Yes!)
There is a common myth that EVOO can’t handle heat. In reality, high-quality EVOO is more stable than most vegetable oils.
High Smoke Point: Fresh EVOO has a smoke point of approximately 405°F, higher than canola or avocado oil.
Heat Stable: It retains its nutritional integrity and produces fewer harmful by-products when heated than refined oils.
