Frequently Asked Questions


What is P.G.I. Extra virgin olive oil?

P.G.I. stands for the Protected Geographical Indication stamp which is attributed by the EU as a recognition and certification of the olive oil’s characteristics. It proves that the accredited oil is a direct result of the quality of the land and the cultivation capabilities of the producers within that specific region. Olivéma Extra Virgin Olive Oil is P.G.I. accredited for the Chania area of Crete.

What is cold extraction and why is it so important?

Cold extraction entails the juice being pressed out of the fruit by applying pressure. It is a natural method which excludes any heat application or chemical substance.
In order to qualify for cold extraction, olive oil producers within the EU are obliged to prove that the temperature of malaxation and extraction of the oil is under 27°C (80°F).This regulation unfortunately does not apply for olive oils bottled outside the EU.

Cold extraction is crucial to the final quality of the olive oil. High temperatures destroy the more fragile aromas and tastes whilst the rate of oil oxidation increases. The result is lower quality oils. In addition applying higher temperatures rapidly reduces the oil’s natural content of polyphenols, antioxidants and vitamins. 

How long do extra virgin and virgin olive oils last?

Extra Virgin and Virgin Olive oils typically last around 2 years from production date. However it is important to store them according to instructions, in a cool and dark place but not in the fridge. These oils are able to preserve their natural properties due to the presence of natural antioxidants.

How long do olive oil and pomace olive oils last?

Olive Oil and Pomace Olive Oils typically last around 2 years after production date. However it is important to store them according to instructions, in a cool and dark place but not in the fridge.

Is the oil still edible when it looks cloudy or white?

Cloudiness is a natural effect due to exposure to low temperature, below 8°C / 46°F. However the effect is only in appearance and the olive oil will not lose any of its qualities even when exposed to low temperatures. On the contrary it will become clear again once it has been exposed to room temperature for a short while.

Does olive oil contain cholesterol?

Olive oil is cholesterol free, unlike animal fats.

Can olive oil be used to replace butter and margarine in recipes?

Yes it can. Olive oil can replace butter and margarine in all recipes providing a healthier end product. However it’s important to use smaller quantities of olive oil than other fats, for example at a ratio of 1 other fats to 2/3 olive oil. Note that Extra Virgin olive oil is often used in the Mediterranean countries for baking cakes, biscuits, sweet bread and the like.

Is Olive oil fattening?

Olive oil is an essential part of the heart-healthy Cretan diet, the basis of the Mediterranean diet, which has a proven record to be the healthiest eating regime in the world. So no, olive oil is definitely not fattening! On the contrary, it’s very good for your overall health.