Frequently Asked Questions about Extra Virgin Olive Oil

---

 Extra Virgin Olive Oil (EVO) is the highest quality category. It is obtained solely by mechanical means (cold pressing) from fresh olives, without any chemical treatment, and has a free acidity of no more than 0.8%. Regular olive oil (or refined olive oil) is usually a blend of refined oils and lower-grade virgin oils. It has less flavour, aroma and beneficial compounds. justpugliafactory produces only Extra Virgin Olive Oil of superior category. 

 “Extra Virgin” means the oil comes directly from olives, is extracted only by mechanical processes, has perfect sensory characteristics (no defects in taste or smell), and acidity ≤ 0.8%. Our justpugliafactory EVO has an average acidity of about 0.3%, well below the legal limit, which is a strong indicator of quality and freshness. 

 Olives are harvested at the right moment of ripeness, transported quickly to the mill, and cold-pressed (usually within a few hours) using only mechanical methods: crushing, malaxation, centrifugation and filtration. No chemicals or high heat are used. At justpugliafactory we follow a short, controlled artisan production chain from our centuries-old olive groves in Carovigno, Puglia. 

 Extra Virgin Olive Oil is rich in monounsaturated fats (especially oleic acid), vitamin E and natural antioxidants called polyphenols. These compounds help protect cells from oxidative stress, support heart health and have anti-inflammatory properties. The healthier the oil (low acidity, high polyphenols), the greater these benefits. Our oils retain high levels of these natural compounds thanks to careful, small-scale production. 

 Store it in a cool, dark place away from heat and light. Keep the bottle or tin tightly closed. Ideal temperature is between 14–18 °C. Once opened, try to use it within 1–2 months for maximum flavour and nutritional value. Our tins and dark glass bottles are designed to protect the oil from light. 

• Blend: a harmonious mix of different olive varieties for a balanced, delicate fruity taste.
• Monocultivar: made from a single olive variety, expressing the unique character of that cultivar.
• Novello: the first oil of the new harvest, unfiltered and bottled immediately after pressing. It has a more intense, vibrant flavour and higher polyphenol content, but a shorter shelf life.
  justpugliafactory offers all three styles, plus our aromatic Aroma range.

 Yes. Quality Extra Virgin Olive Oil is best consumed within 18–24 months from the harvest date (not from the bottling date). Always check the harvest year or “best before” date on the label. Fresh oil has more aroma, flavour and antioxidants. Our limited-edition Novello is meant to be enjoyed even sooner. 

 You can do both. High-quality EVO is excellent for dressing salads, vegetables, bruschetta, fish and finishing dishes (raw use preserves all its aromas and polyphenols). It also has a relatively high smoke point and is suitable for gentle sautéing, roasting and low-to-medium temperature cooking. For very high-heat frying, some prefer refined oils, but good EVO works well for most everyday cooking. 

 Bitterness and a pleasant peppery/spicy sensation (pungency) are positive characteristics. They come from natural polyphenols and indicate a fresh, high-quality oil rich in antioxidants. A completely flat or sweet oil often means lower quality or older oil. Our oils, especially the Monocultivar and Novello, show these healthy notes of bitterness and spiciness in varying degrees. 

• Low acidity (ideally under 0.4–0.5%)
• Harvest year clearly indicated
• Origin of the olives (100% Italian / single region is a good sign)
• Pleasant fruity aroma, possible notes of bitterness and spiciness
• Packaging that protects from light (dark glass or tin)
• Artisan or small-scale producer transparency

 Filtered oil has been clarified to remove tiny olive particles and moisture, giving it a clearer appearance and longer stability. Unfiltered oil (like our Novello) retains more sediment and natural compounds, resulting in a cloudier look, more intense flavour and higher polyphenol content, but it should be consumed sooner. Both can be excellent  it depends on the style you prefer. 

 Yes, it is one of the pillars of the traditional Mediterranean diet, recognised worldwide for its health benefits. It is naturally gluten-free, cholesterol-free and suitable for most diets, including vegetarian, vegan and many low-carb approaches. Its healthy fats make it a better choice than many seed oils for everyday use 

 Price reflects quality factors: the care taken during harvesting (often by hand), the speed of processing, the yield (high-quality early-harvest oil produces less volume).Justpugliafactory harvest early to mantain a premium Oil . Small artisan producers like justpugliafactory focus on excellence rather than mass production, which results in higher costs but superior taste, freshness and nutritional value. 

 Yes. Exposure to heat, light, air or time causes oxidation. Rancid oil smells and tastes unpleasant (like crayons, putty or old nuts) and loses its healthy properties. Proper storage dramatically slows this process. Always trust your nose and taste — if it no longer smells fresh and fruity, it’s better not to use it. 

 Puglia is Italy’s largest olive-oil producing region and home to millions of centuries-old olive trees. The combination of climate, soil (especially the red earth of areas like Carovigno), traditional cultivars and artisan know-how creates oils with distinctive character — often robust, fruity and rich in polyphenols. justpugliafactory oils are born from this unique terroir and a deep respect for the land and its traditions.