Extra virgin olive oil is the highest quality, cold-pressed oil
without chemical treatments. Regular olive oil can be a mixture of
refined and virgin oil.

Acidity indicates the quality of the oil. The acidity of extra virgin olive oil is
less than 0.8%. The lower the value, the higher the quality and freshness of the oil.
OILI publishes analyses of each harvest as they become available.

Keep oil in a cool place, protected from light and heat. Always close the cap tightly. Do not store in the refrigerator, as it may become cloudy, but this does not spoil the oil. If you transfer oil from a larger canister to your own smaller storage container, we recommend a dark glass bottle.

Yes. Extra-virgin olive oil is excellent for frying and adds a rich flavour
to food. Its smoke point is around 190–210 °C.

It is made from olives that are still green and picked early. The oil is often intensely green, strong-flavored, and contains more antioxidants.

The best-before date for unfiltered olive oil is usually 12-18 months from bottling. An opened bottle will keep well for about a year, as long as the cap is tightly closed and the bottle is protected from light and heat.

The colour depends on the olive variety, harvest time, and production method. Colour alone does not indicate quality; a better measure of quality is, for example, the acidity mentioned earlier.

Yes. It is rich in monounsaturated fatty acids and polyphenols, which support cardiovascular health, and there is a great deal of scientific research on this. Also, check out the health benefits of the Mediterranean diet!

We ship all orders within 1-2 business days. Delivery time in Finland is usually about 2-4 business days.

Delivery costs within Finland are €6.90. If your order exceeds €70, delivery is free.

Food products cannot be returned once the packaging has been opened. If the product has been damaged during shipping or you have received the wrong order, please contact us as soon as possible so we can rectify the situation.