Contact us
Kocasinan Merkez Mah. Mahmutbey Cad. No:146-148 İç Kapı No:3
Bahçelievler / istanbul
contact@olisogno.com
About Us

We transform the purest gift of nature, the olive, into olive oil using traditional methods combined with the power of modern technology.

FAQ

Frequently Asked Questions

Extra virgin olive oil (EVOO) is made from the first cold pressing of olives and has no defects in taste. It has a low level of acidity (less than 0.8%) and is considered the highest quality. Regular olive oil is often a blend of refined olive oil and some EVOO. It has a more neutral taste and higher acidity, making it less ideal for raw consumption but good for cooking at higher temperatures.

Olive oil should be stored in a cool, dark place away from direct sunlight and heat. A pantry or cupboard is ideal. It should also be kept tightly sealed in its original bottle to preserve its flavor and nutrients.

Olive oil typically lasts about 18-24 months from the date of harvest if stored properly. It's best to use it within a year or so of opening to enjoy its full flavor and health benefits. Look for a "best by" date on the bottle.

Yes, olive oil can go rancid if exposed to air, light, and heat for prolonged periods. Rancid oil has a stale, unpleasant smell and taste. Always check for signs of spoilage, and use it before it turns bad.

Olive oil is rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds. It has been linked to heart health, improved cholesterol levels, reduced risk of stroke, and better blood sugar control. It also helps with skin health and weight management when consumed in moderation.

Extra virgin olive oil has a moderate smoke point (about 375–410°F or 190–210°C), which makes it suitable for most cooking methods, including sautéing and roasting. However, for deep-frying or grilling at very high temperatures, a more refined olive oil or other oils like avocado oil might be a better choice.

The best olive oil for cooking depends on the method you're using. EVOO is great for dressings, dips, and low to medium-heat cooking. For high-heat applications, you might want to opt for pure or light olive oil, which has a higher smoke point.

While olive oil is calorie-dense, it can aid in weight loss when consumed in moderation as part of a balanced diet. Its monounsaturated fats can help with satiety and reduce overall calorie intake by improving fat metabolism.

Authentic olive oil is often certified by quality seals like PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). It should have a fresh, fruity aroma and a slightly bitter or peppery taste. Some fake olive oils may be diluted with cheaper oils or lack these qualities.

The bitterness and pepperiness in olive oil come from polyphenols, which are antioxidants found in olives. These compounds have health benefits and contribute to the oil's distinctive flavor. Fresh, high-quality extra virgin olive oils often have this characteristic.

Both terms refer to the process of obtaining olive oil without using heat, but "cold-extracted" is a more modern term. "Cold-pressed" refers to the traditional method of extracting oil using mechanical presses, while "cold-extracted" might refer to more advanced methods of extraction like centrifugation but still without using heat.

To properly taste olive oil, pour a small amount into a glass or tasting spoon, then warm it slightly in your hands to release the aromas. Swirl the oil and take a small sip. You should look for flavors such as fruity, grassy, bitter, or peppery.

Yes, olive oil is widely used in skincare due to its moisturizing properties, antioxidants, and vitamin E content. It can be applied topically to hydrate dry skin, reduce the appearance of scars, and protect against environmental damage.

What Should Be Considered While Buying The Olive Oil And How Should We Store It?

 

When buying olive oil and deciding how to store it, there are several factors to keep in mind to ensure you get the best quality oil and preserve its freshness and flavor. Here are the key considerations:

 

What to Consider When Buying Olive Oil

  1. Type of Olive Oil:

    • Extra Virgin Olive Oil (EVOO): This is the highest quality olive oil, made from the first cold pressing of olives. It has the least acidity (less than 0.8%) and retains all the natural flavors, antioxidants, and health benefits. Ideal for raw consumption (e.g., in dressings, dips) and moderate cooking.
    • Virgin Olive Oil: Similar to EVOO but slightly lower in quality and with a higher acidity. It's also good for cooking but lacks some of the freshness and health benefits of EVOO.
    • Pure or Light Olive Oil: These are refined oils mixed with a small amount of virgin olive oil. They are more neutral in flavor and have a higher smoke point, making them suitable for high-heat cooking.
    • Olive Pomace Oil: Made from the pulp leftover after the first pressing, this is the lowest-quality olive oil, generally used for industrial purposes or high-heat cooking.

  2. Origin and Certification:

    • Country of Origin: Olive oils from Mediterranean regions like Italy, Spain, Greece, and Tunisia are usually of higher quality. Look for labels specifying the country of origin or a specific region.
    • Certifications: Look for seals like PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication), which ensure the oil is produced in a specific region and meets certain quality standards. Other certifications include Organic or Fair Trade.

  3. Harvest Date and "Best By" Date:

    • Harvest Date: Freshness is key in olive oil, as it loses flavor and health benefits over time. Always check the harvest date (not just the bottling date), as olive oil is best within the first 12-18 months after harvest.
    • "Best By" Date: This date gives you an idea of how long the oil will maintain its quality. Ensure the oil has a long shelf life before you buy it.

  4. Packaging:

    • Dark Glass Bottles or Tins: Olive oil should be stored away from light and air to maintain its quality. Choose bottles made from dark glass or metal tins, as these protect the oil from UV light, which can degrade its flavor and health properties.
    • Avoid plastic bottles, as they may allow air and light to penetrate, affecting the quality of the oil.

  5. Taste and Aroma:

    • Good olive oil should have a fresh, fruity aroma with a balance of bitterness and pepperiness. These flavors come from polyphenols, which provide health benefits. If the oil smells stale or rancid, it's likely of poor quality.

  6. Price:

    • While not always a rule, higher-quality olive oils tend to be more expensive. Low-cost olive oils might be blended with other oils or highly refined. Be cautious of oils that seem too inexpensive for their type (especially extra virgin).

How to Store Olive Oil

  1. Keep It in a Cool, Dark Place:

    • Temperature: Olive oil should be stored in a cool place, away from heat sources like stoves, windows, or direct sunlight. The ideal storage temperature is between 57-70°F (14-21°C).
    • Avoid Temperature Fluctuations: Storing olive oil in a temperature-controlled space is important because excessive heat or fluctuating temperatures can accelerate oxidation and degrade the quality.

  2. Use Tightly Sealed Containers:

    • Seal the Bottle Properly: Make sure the cap or lid is tightly sealed to prevent air from entering. Exposure to air can cause oxidation, which leads to a rancid flavor.
    • Original Packaging: Keep the olive oil in its original bottle if possible, as it’s often designed to protect the oil from light and air.

  3. Avoid Storing in Clear Glass Bottles:

    • If your olive oil comes in a clear glass bottle, it’s better to transfer it to a dark container (like a brown glass bottle) or a metal tin to prevent degradation from light.

  4. Avoid Storing in the Fridge:

    • While it’s tempting to refrigerate olive oil to preserve freshness, it’s not recommended. Olive oil can solidify and become cloudy in the fridge, which is harmless but makes it harder to use. However, if your oil is close to its expiration date, refrigerating it may help extend its shelf life temporarily.

  5. Use Smaller Bottles for Frequent Use:

    • If you use olive oil regularly, consider purchasing smaller bottles to minimize the exposure to air and light when you open and close the bottle. This can help maintain the freshness of the rest of your oil.