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The Art of Olive Oil Production

It’s not surprising that the best Extra Virgin Olive Oils today are still made using time-honored traditions that have been passed down from generation to generation. Though a few steps have been replaced with modern-day practices to better control quality, artisanal growers know that there is only one way to produce the very finest. Olive Oil & Beyond is the only place who seeks out and imports the finest premium olive oil in Orange County, CA...

Read more about harvesting, crushing, and extraction

History of Olive Oil

The Mediterranean is the historic home of the olive where it has been an important part of life for thousands of years. The olive, a symbol of peace, and the tree which produces olives (olea europea) are known to have been cultivated around the Mediterranean about 6000 years ago. Stone tablets found dating back to 2500 BC from the court of King Minos of Crete make reference to the olive plant, suggesting that cultivation originated in Greece...

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Sensory Olive Oil Tasting

Contrary to common belief that golden olive oil is mild and dark green olive oil is robust, color is NOT an indicator of either the oil’s flavor or quality. In fact, professional olive oil tasters sip from specially designed blue glasses that obscure the color of the oil, preventing preconceptions about the flavor. Olive oil tasting is an art form similar to wine tasting. All over the world, olive oil competitions are conducted throughout year judging the new harvested olive oils using sensory profiles translated through the art of linguistics...

Read more about olive oil tasting and view the Recognose Wheel

Health Benefits of Olive Oil

The greatest exponent of monounsaturated fat is olive oil, and it is a prime component of the Mediterranean Diet. Olive oil is a natural juice which preserves the taste, aroma, vitamins and properties of the olive fruit. Olive oil is the only vegetable oil that can be consumed as it is - freshly pressed from the fruit...

Read more about the benefits for various ailments

Nutritional Information of Olive Oil

Polyphenols give olive oil its unique taste and improve its shelf life. Some extra virgin olive oils contain far more (up to 500% more) than others. Polyphenol intake has been associated with lower incidence of cancer and coronary heart disease (CHD). The time of harvest, the variety, the method of extraction, and the management of the grove will affect the phenol count. Processing or refining olive oil destroys Polyphenols. Refined olive oils like "pure olive oil," "lite/light olive oil," and "pomace olive oil" have little-or-no Polyphenols, but the same amount of calories as olive oils that do...

Learn more about oleic acid, free fatty acids & peroxides

Storage & Handling of Olive Oil

As a natural product, and unlike wine, olive oil does not improve with time, so it is best used within a year. Nevertheless, depending on the variety, a freshly harvested olive oil could last up to 18 months without losing its sensory characteristics. Store olive oil in an air-tight bottle or container away from light and heat to maintain freshness...

Read more about proper containers, temperature, shelf life & safety

Olive Oil Quality Standards

The term “Extra Virgin” describes a broad category of olive oils and should be viewed as an indicator that an olive oil meets a minimum standard-rather than as an indication of superior quality. While it is true that all high-quality olive oil is Extra Virgin, it is also true that most olive oils labeled “Extra Virgin” are not high quality. This is because the chemical and sensory parameters established...

Learn more about quality and common misconceptions