The quality of extra virgin olive oil is determined by, the climate, the agricultural land, the healthy olive, immediate grinding of the olive once it is picked, cold manufacturing, appropriate storage at a constant temperature (+-15º C). The failure of just one of these stages means an irreversible loss in quality.

The organoleptic value (those properties that can be perceived by our senses) decreases the longer the product remains in its packaging. Thus we recommend that the oil is consumed as soon as possible.

Keep in a dark, dry place away from strong smells. In cold environments the oil may solidify, but its liquid state is recovered upon an increase in temperature.

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