Curiosities

The taste and aroma of an oil, in other words its flavor profile, give us important information about the variety, its general state of quality, the practices that have been applied from the olive grove to the mill, storage and, of course, its content in beneficial ingredients such as polyphenols (or antioxidants), vitamins, etc.
In addition to the above, we have the possibility, through chemical and organoleptic analysis, to classify it into one of three quality categories:

Extra Virgin Olive Oil

Virgin Olive Oil

Lampante

Monovarietal" olive oils differ from "Blend" olive oils in that they are produced exclusively with one particular variety of olive, while "Blend" olive oils are the result of a mixture of two or more varieties of olive, added in varying percentages.
A peculiar characteristic of "Monovarietal" olive oils is their local connotation, each type being the expression and result of a specific land.

Extra virgin olive oil should be stored in a cool, dark place, away from light and heat. The oil should be consumed within 18 months.