Frequently Asked Questions

Absolutely. Extra virgin olive oil is one of the best choices for everyday cooking, frying and even deep-frying. While EVOO has a lower smoke point than some refined oils, this simply means it may begin to smoke at lower temperatures—it does not diminish its health benefits or flavour. In fact, EVOO is the most stable and least oxidisable cooking oil available, outperforming options like avocado or coconut oil. Smoking is not an indicator of oxidation. Humans have safely cooked with extra virgin olive oil for more than 5,000 years.

Australian extra virgin olive oil rivals—and often exceeds—the quality of EVOO from traditional producing regions such as Italy, Spain and Greece. Many Australian producers are small, independent growers who avoid large cooperative processing, resulting in oils that are typically single-origin and highly traceable. This hands-on approach, combined with innovation and passion, has seen Australian EVOO consistently earn international awards and global recognition.

Extra virgin olive oil isn’t considered good for you because it’s fashionable—it’s powerful because it communicates directly with your body at a cellular level. Rich in oleic acid and protective polyphenols, EVOO helps regulate inflammation, reduce oxidative stress and support cellular repair. Long-term population studies consistently associate higher EVOO consumption with lower overall mortality, improved heart health and healthier ageing.

What sets EVOO apart from many so-called “superfoods” isn’t antioxidants alone—it’s biological signalling. Research shows compounds in olive oil can:

• Reduce chronic inflammation
• Improve mitochondrial efficiency
• Support endothelial (lining of blood vessels) function
• Protect cell membranes from oxidative damage
• Influence gene expression linked to longevity

In Mediterranean cultures, EVOO isn’t taken as a supplement—it’s a daily ritual repeated over decades. Longevity isn’t built on extremes, but on small, consistent habits that quietly compound. EVOO isn’t magic; it simply speaks the body’s language exceptionally well.

Extra virgin olive oil (EVOO) is widely recognised for its health-protective properties. Rich in antioxidants and healthy monounsaturated fats, EVOO is linked to reduced risk of heart disease, stroke, certain cancers and neurodegenerative conditions such as Alzheimer’s. It also supports cardiovascular health, brain function, blood sugar balance, gut health and healthy ageing—making it a cornerstone of the Mediterranean diet.

Key benefits include:

• Heart health: Lowers risk of heart attack, stroke and cardiovascular mortality
• Cholesterol balance: Reduces LDL (“bad”) cholesterol and increases HDL (“good”) cholesterol
• Blood pressure support: Improves blood vessel function and helps lower hypertension
• Anti-inflammatory effects: Helps combat chronic inflammation, including conditions like arthritis
• Brain protection: Reduces oxidative stress linked to dementia and Alzheimer’s
• Mood support: May boost serotonin levels and support emotional wellbeing
• Cancer protection: Associated with lower risk of several cancers
• Blood sugar control: Supports glycaemic balance and reduces type 2 diabetes risk
• Gut health: Promotes a healthy gut microbiome
• Weight and bone health: Supports healthy weight management and bone strength

EVOO’s benefits come from its unique combination of monounsaturated fats and powerful bioactive compounds—such as polyphenols, oleocanthal and hydroxytyrosol—which help reduce inflammation, protect cells and defend against oxidative damage throughout the body.

For the full health benefits, we recommend aiming for 2–4 tablespoons of extra virgin olive oil daily—or roughly a full shot glass—within a Mediterranean-style diet. Individual needs may vary. In Mediterranean countries, olive oil consumption is notably high: Greece leads with around 18 litres per person per year (about 23 tablespoons per day), followed by Spain at 13 litres and Italy at 11 litres. Much of this is high-quality EVOO. Greeks tend to use it primarily in cooking, while Spaniards and Italians also use it liberally as a dressing or staple ingredient. 

No, not really. It depends on what taste profile you are after. Blended variety extra virgin olive oils are not inherently “better” than single variety (monovarietal) oils; the choice depends entirely on personal preference, intended use, and desired flavour profile. Each type offers distinct characteristics and benefits.

• Single varieties are ideal if you enjoy exploring the unique, unadulterated flavours of a specific olive and want to pair it with particular foods.

Blended varieties are often preferred for their balance, complexity, and consistency, making them reliable everyday oils.

No. Extra virgin olive oil is neither refined nor ultra-processed. It is the purest, highest-quality olive oil, made by mechanically pressing fresh olives without the use of heat or chemicals. This cold-pressing method preserves its natural antioxidants, polyphenols, healthy fats, and distinctive flavour. In contrast, many common seed and vegetable oils undergo extensive refining, bleaching, and chemical processing, which can strip away nutrients and reduce their health benefits. EVOO remains a natural, nutrient-rich oil that reflects the quality of the olives from which it is made.

No. Like regular extra virgin olive oil, high-quality flavoured EVOOs are neither refined nor ultra-processed. The key difference lies in how the flavour is created.

The finest flavoured EVOOs are made using natural, whole ingredients added directly to the olives during crushing and pressing. This traditional method—known as infused, co-processed, or, in Italy, agrumato—allows the flavour to develop naturally during extraction. For example, in lemon olive oil, whole fresh lemons are crushed alongside the olives, rather than flavourings or essences being added later.

When choosing flavoured EVOO, look for terms such as “co-processed,” “infused,” or “agrumato,” which indicate a more natural, minimally processed oil with authentic flavour and nutritional integrity.

No—extra virgin olive oil (EVOO) can actually support weight management when included in a balanced diet. Its healthy monounsaturated fats increase feelings of fullness, helping you eat less naturally, while supporting fat metabolism and stable blood sugar levels.

Why EVOO helps manage weight:

• Fullness: Keeps you satisfied, reducing overeating and snacking.
• Metabolism: Supports fat breakdown and healthy insulin function.
• Sustained Energy: Provides quality fats that fuel your body without spiking blood sugar.
• Anti-Inflammatory: Rich in antioxidants, EVOO helps lower inflammation linked to weight gain and chronic disease.

For best results, enjoy 2–3 tablespoons daily on salads, roasted vegetables, or other meals as part of a wholesome, calorie-conscious diet.

How can I avoid purchasing fake EVOO?

To ensure you’re purchasing genuine extra virgin olive oil, rely on clear labelling, trusted certifications, and your own sensory evaluation.

What to look for on the label:

• Harvest Date: This is the best indicator of freshness. True EVOO is best consumed within 12 months of harvest and up to 24 months at most and ideally used within 3–6 months of opening. “Best before” or “bottled on” dates are helpful but less precise.
• Proper Packaging: High-quality EVOO is almost always sold in dark glass bottles or opaque tins to protect it from light and heat. Avoid oils in clear glass or plastic containers.
• Clear Origin Information: Look for single-origin, single-estate, or single-source oils that specify where the olives were grown and pressed—not vague claims like “packaged in Italy.” Transparency about olive varieties is also a positive sign.
• Third-Party Certifications: Trusted seals indicate the oil has passed strict chemical and sensory testing, such as:
  • PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication) for European oils
  • AOOA (Australian Olive Oil Association) or AOA (Australian Olive Association) for Australian oils
• Realistic Pricing: Producing genuine EVOO is costly. If the price seems unusually low, quality is likely compromised.

At home: the sensory test:

Once opened, your senses can help confirm quality.

• Smell: Fresh EVOO should smell vibrant and green, with notes of cut grass, green apple, or tomato leaf. Musty, rancid, or neutral aromas are warning signs.
• Taste: Authentic EVOO is fruity and lively, finishing with a noticeable peppery bite or tingle at the back of the throat—an indicator of beneficial polyphenols. Oils that taste flat, greasy, or bland are likely low quality or not true EVOO.

Extra virgin olive oil (EVOO) has a decent shelf life when unopened—typically around 18–24 months from harvest—thanks to its natural polyphenols. For the best flavour and nutritional quality, it’s ideal to use EVOO within this window. Once opened, however, the oil begins to degrade more quickly and is best consumed within 3–6 months, as exposure to air and light accelerates oxidation and flavour loss. Proper storage plays a key role in preserving freshness.

Unopened shelf life:

• 18–24 months: High-quality EVOO stored correctly—sealed, cool, and away from light—can remain fresh for this period.
• Date guidance: A harvest date is the most reliable indicator. “Best before” dates are usually set 18–24 months after bottling but are less precise.

Opened shelf life:

• 3–6 months: Once opened, EVOO should be used promptly to maintain peak quality and avoid rancidity.

Factors that affect shelf life:

• Light: Sunlight and clear bottles speed up degradation.
• Heat: Warm storage, especially near cooktops, accelerates spoilage.
• Air (oxygen): Oxygen causes oxidation, reducing flavour and polyphenol levels.

Storage tips:

• Store cool and dark: Keep EVOO in a pantry or cupboard away from heat.
• Use opaque containers: Dark glass bottles or tins protect against light.
• Seal tightly: Minimise air exposure by keeping the cap firmly closed.

Extra virgin olive oil (EVOO) carries a “Best Before” date because it relates to quality, not safety. Over time, EVOO gradually loses its fresh flavour, aroma, and antioxidants due to natural oxidation, but it does not suddenly become unsafe to consume. This differs from highly perishable foods such as milk or meat, which require a strict “Use By” date because they can pose health risks once spoiled.

EVOO is a natural fruit juice with a defined peak period. The “Best Before” date—typically 18–24 months from bottling—indicates when the oil is at its best in terms of taste and nutritional value. With proper storage in a cool, dark place, EVOO often remains perfectly safe well beyond this date.

“Best Before” vs. “Use By”

• Best By or Best Before: Signals peak freshness, flavour, and polyphenol content. After this date, the oil may taste flatter or less vibrant but is not harmful.
• Use By: A safety deadline for foods that can become unsafe if consumed past the date.

How EVOO changes over time:

• Natural oxidation: Exposure to light, heat, and air slowly dulls EVOO’s fruity and peppery notes.
• Peak quality vs. rancidity: EVOO is at its best within the first year or so but only becomes truly rancid—developing waxy or crayon-like aromas—after significant degradation.