FAQ

DeOlivo extra virgin olive oil is carefully extracted at low temperatures to preserve its exceptional flavor and nutritional value. According to the European olive oil quality classification, "extra virgin" represents the highest standard. Extra virgin olive oil, often abbreviated as EVOO, must meet strict criteria, including a cold-pressing process. This means that the temperature of the olive pomace (the crushed mass of olives) never exceeds 27 °C during extraction, ensuring that the oil retains its purest properties and health benefits.

The region’s climate and soil create olives with unparalleled taste and aroma. Slovenian Istria is one of the northernmost areas where olive trees still grow. The olive oils from this area are undoubtedly among the best oils.

The oil from Slovenian Istria demonstrates superior quality compared to oils from more southern regions in terms of peroxide value and the content of oleic and linoleic acids. This indicates greater resistance to oxidation, a longer shelf life, and potentially greater health benefits.

DeOlive oil is perfect for salads, cooking, or as a finishing dressing on dishes.

To preserve your DeOlivo oil:

·        Store in a cool, dark place.

·        Use within 6–12 months for peak flavor.

·        Keep the bottle tightly sealed to prevent oxidation.