Frequently Asked Questions About California Olive Oil

Q. When are Oil Olives harvested?

A. Harvesting may begin as early as October and
finish as late as late February


Q. How should Olive Oil be stored?

A. It is recommended that olive oil be stored in a dark,
cool area such as a cupboard away from heat or direct light.

Q. What is the shelf life of Olive Oil?

A. A sealed bottle of Olive Oil will be best if used within 3 - 4 years and an open bottle will be best used within 6 - 8 months.

Q. Are the olives picked when they are green?

A. No, for oil the best maturity stage for a ripe fruit flavor and good keeping quality is as the fruit is turning from yellow/green to purple on the outside skin and before the pulp turns black.
Table olives are picked green and firm.
But olives are also picked at all the other stages of ripeness depending on your desired style of oil.


Q. Is the pit crushed as well?

A. Yes. Traditionally the entire fruit is crushed.


Q. What is an Extra Virgin Olive Oil?

A. Extra Virgin Olive Oil is obtained from the fruit of the tree solely by mechanical or other physical means (by hand) under conditions that do not lead to deterioration of the oil.
No chemicals or extreme heat may be used during the extraction process.
Extra virgin olive oil must pass a wide range of chemical tests, including a maximum acidity, in terms of oleic free fatty acid, of not more than 1% and a peroxide value of less than 20 meq 02/kg.
In addition, it must be judged defect-free with some olive fruitiness, determined through a blind sensory evaluation by a trained tasting panel
(such as the COOC’s Tasting Panel).


Q. Is Extra Virgin Olive Oil healthier for me than other oils?

A. Yes. Olive Oil is very healthy and has a number of health benefits.