FAQ

No, vegetable oils vary in their fatty acid and nutrient content. Extra virgin olive oil is rich in monounsaturated fats and polyphenols, while seed oils may have more polyunsaturated fats and fewer antioxidants.

Yes, studies show that the high content of monounsaturated fats and antioxidants in extra virgin olive oil can help lower the risk of cardiovascular diseases.

No, a tingling sensation is a sign of high-quality olive oil with polyphenols. Acidity is measured scientifically and is not perceptible by taste.

While extra virgin olive oil is caloric, moderate consumption can be part of a balanced diet. Its monounsaturated fats can help control weight and promote satiety.

No, blending oils from different countries is done to maintain consistent flavor and price. Trust the producer and taste the oil.

No, the color of olive oil, ranging from green to gold, is not a reliable quality indicator. Quality depends on factors like olive type, maturity, and extraction practices.

Yes, factors like soil type, climate, and regional cultivation techniques influence the unique characteristics of olive oil, affecting both quality and flavor.

High-quality extra virgin olive oil has a fruity aroma, no defects like rancidity, and an acidity level below 0.8%. Check the label for details on origin, production methods, and certifications. Be strict selecting quality suppliers. We and other olive oil producers from all sizes ensure you are buying a quality extra virgin olive oil but as with any other valuable food product, there are counterfeit olive oil. Want to be safe and sound and spare worries and your time? Purchase Vale do Paiva Extra Virgin Olive Oils here.

Extra virgin olive oil can be stored for about 18-24 months in optimal conditions, but it’s best consumed within 12 months for peak sensory qualities.Store the extra virgin olive oil in a cool, dark place, but not in the refrigerator.

The best way is to pay to do a chemical test in a food analysis laboratory of your choice. However, there are a couple of tricks that you can easily do in your home, to check if the olive oil into a recently opened bottle is not adulterated.

• Young extra virgin olive oil should have a fresh, fruity aroma and a slightly bitter, peppery taste. If it smells rancid or tastes flat with no aroma, it might not be genuine.
• Pour 2 to 4 tablespoons of olive oil into a clean glass jar. Seal the jar and place it in the refrigetaror for 24 hours. If the oil solidifies, it is likely pure extra virgin olive oil. If it remains liquid, it may be mixed with other oils.
• Coat a wick in the olive oil and place it in a glass container. Light the wick. Pure extra virgin olive oil should burn cleanly without producing smoke.

Yes, extra virgin olive oil is generally more digestible and is recommended for daily use by both children and the elderly.

Both enable good tasting experiences. Unfiltered olive oil may have a richer flavor but deteriorates faster due to residues. Filtered olive oil is clearer and has a longer shelf life.

No, all extra virgin olive oil is by definition first cold-pressed.

Bitterness in extra virgin olive oil indicates high quality and the presence of antioxidants like polyphenols, which are beneficial for health.

No, store olive oil in a cool, dark place. Refrigeration can cause condensation and negatively impact quality.

Extra virgin olive oil is rich in antioxidants, monounsaturated fats, and bioactive compounds that improve heart health, control blood sugar, and reduce inflammation.

Extra virgin olive oil is the purest form, obtained through mechanical pressing of olives, retaining maximum nutritional benefits and flavor. Other oils, like seed oils, may be refined and have different nutritional profiles.

Extra virgin olive oil is the premium grade of olive oil, produced from pure, cold-pressed olives. It boasts a rich flavor and contains no more than 0.8% acidity.

Product of refers to the origin of the oils. Imported from or Packed in refers to where the oil was shipped or bottled.

Monocultivar refers to olive oil made from a single variety of olives, highlighting the distinct characteristics of that specific cultivar.

Look for packaging that protects from light and air, such as dark or opaque containers.

Extra virgin olive oil is costlier due to strict quality standards, labor-intensive cultivation and harvesting methods, and lower yields compared to refined oils.