At Oil & Vinegar, quality is at the heart – and this begins long before bottling. High-quality extra virgin olive oil is not a matter of chance, but the result of careful farming, precise processing, and strict quality controls.
Careful tending and harvest
The quality of an olive oil begins in the olive grove. Healthy, well-tended olive trees and harvesting at the optimal ripeness are crucial for aroma and nutrient content. Studies show that earlier harvests often have a higher content of polyphenols – natural antioxidants that influence taste and shelf life.
Cold extraction – crucial for quality
Extra virgin olive oil must be obtained solely by mechanical means. According to EU law, the extraction must take place at low temperatures ("cold extracted") to preserve aromas and bioactive ingredients.
Another key criterion: the free acidity must not exceed 0.8% – an objective indicator of freshness and gentle processing.
Sensory and chemical tests
Before an olive oil is considered "extra virgin," it must pass both chemical analyses and a sensory test by trained panels. Only oils without sensory defects and with a balanced flavor profile receive this highest quality grade.
Enjoyment with origin and craft
Traditional pressing methods, regional expertise, and skilled craftsmanship shape the character of every high-quality olive oil. The result is a product that not only refines dishes but also reflects the origin and passion of the producers.