1. What is extra virgin olive oil?
Answer:
Extra virgin olive oil (EVOO) is the highest quality grade of olive oil, made solely from fresh olives using mechanical extraction without heat or chemicals. It must meet strict standards for acidity, flavor, aroma, and freshness, and show no sensory defects. EVOO retains natural antioxidants and polyphenols, which contribute to both its flavor and health benefits.
Full Olive Approach:
What makes EVOO truly special is terroir. It's the climate, altitude, soil, and timing of harvest. In Argentina, olives are grown at higher elevations with intense sun, cool nights, and dry conditions, producing oils that are naturally vibrant, fresh, and well balanced. Extra virgin olive oil isn’t just about meeting quality standards, it’s about where and how the olives are grown.
2. What makes olive oil “extra virgin”?
Answer:
Olive oil is classified as extra virgin when it:
- Is mechanically extracted (no refining or chemicals)
- Has free acidity of 0.8% or less
- Passes professional sensory evaluation with no defects
- Displays positive attributes such as fruitiness, bitterness, and pepperiness
If an oil fails any of these criteria, it cannot legally be labeled extra virgin.
Full Olive Approach:
Beyond technical definitions, extra virgin olive oil reflects care at every step of the process, from harvest timing to milling within hours. Argentine producers often benefit from a dry climate and fewer pest pressures, allowing olives to be harvested cleanly and pressed at peak freshness.
3. What does olive oil acidity mean and why does it matter?
Answer:
Acidity measures the amount of free fatty acids in olive oil. Lower acidity generally indicates:
- Healthier olives at harvest
- Faster milling after picking
- Better handling throughout production
To legally qualify as extra virgin olive oil, acidity must be 0.8% or lower.
Full Olive Approach:
Full Olive’s extra virgin olive oil consistently measures between 0.2–0.4% acidity, well below the legal requirement.
An acidity level in this range suggests:
- Olives were harvested in excellent condition
- Minimal damage or fermentation before pressing
- Careful extraction and storage
Lower acidity does not mean the oil is less flavorful. In fact, it often correlates with a cleaner taste, smoother finish, and greater balance. For Full Olive, this low acidity reflects thoughtful harvest timing, fast milling, and careful sourcing from Argentine producers
4. Is extra virgin olive oil healthy?
Answer:
Yes. Extra virgin olive oil is widely considered one of the healthiest fats available. It is rich in monounsaturated fats and polyphenols, which have been linked to heart health, reduced inflammation, and overall longevity. EVOO is a cornerstone of the Mediterranean diet and is supported by decades of nutritional research.
Full Olive Approach:
Oils from high-altitude regions of Argentina often develop naturally strong antioxidant profiles due to environmental stressors like intense sun and temperature swings, contributing to both nutritional value and complexity of flavor.
5. What is the difference between extra virgin olive oil and olive oil?
Answer:
The main difference lies in processing and quality:
- Extra virgin olive oil is unrefined, flavorful, and nutrient-rich
- Olive oil (sometimes labeled “pure” or “light”) is refined, neutral in taste, and lower in antioxidants
Extra virgin olive oil is best for both flavor and health, while refined olive oil is primarily a cooking fat.
Full Olive Approach:
Extra virgin olive oil preserves the expression of the olive and its growing region. In Argentina, newer groves and modern production methods allow for precise harvest timing and careful handling from grove to bottle, often resulting in oils with a clean finish and notable freshness.
6. Is extra virgin olive oil good for cooking?
Answer:
Yes. Extra virgin olive oil is safe and stable for everyday cooking, including sautéing, roasting, and baking. Its natural antioxidants help protect it from oxidation under heat, making it more stable than many seed oils. It is also ideal for finishing dishes, dressings, and dips.
Full Olive Approach:
Argentine extra virgin olive oils are often prized for their balance. Flavorful enough to finish dishes, yet versatile enough for cooking without overpowering food.
7. What is the smoke point of extra virgin olive oil?
Answer:
The smoke point of extra virgin olive oil typically ranges from 375°F to 410°F (190–210°C), depending on freshness and quality. This makes it suitable for most home cooking applications.
Full Olive Approach:
Freshness plays a major role. Oils from Argentina are harvested during the Southern Hemisphere season, offering counter-seasonal freshness when bottled and shipped carefully, which can contribute to better performance in the kitchen.
9. How should extra virgin olive oil be stored?
Answer:
Extra virgin olive oil should be stored:
- In a cool, dark place
- Away from heat sources
- In a dark glass or opaque container
- Tightly sealed to limit oxygen exposure
Proper storage helps preserve freshness, flavor, and health benefits.
Full Olive Approach:
Protecting freshness is especially important for oils with vibrant, fresh profiles, like those produced in high-altitude Argentine regions where balance and aroma are key.
10. Glass or plastic bottles?
Answer:
Extra virgin olive oil is a fresh, delicate product, and packaging plays a critical role in preserving its quality. Plastic bottles are more permeable than glass, meaning air and oxygen can slowly pass through the material over time, accelerating oxidation and dulling flavor.
Compared to plastic:
- Plastic allows more oxygen exposure
- Plastic is more sensitive to heat
- Plastic can absorb or transfer odors
- Clear or thin plastic allows light exposure
Full Olive Approach:
While plastic may be convenient, it does not protect olive oil as effectively as dark glass or metal. Full Olive uses dark glass to preserve flavor, freshness, and the natural characteristics shaped by Argentine terroir, from bottling to your kitchen.