oxygen, heat and light

Olive oil’s worst enemies are oxygen, heat and light. We have waxed the cork in the bottle to make sure that the bottle is air tight and that our bottles reach our customers without any outside tampering (see next under “oil without fraud”). The best way to remove the wax seal is to use a blunt knife and gently cut it away.

We chose a transparent bottle so customers can enjoy the beauty of the oil’s vivid green colour, but be sure to place the bottle back in its box after use, and to store it in a cool and dark place. The ideal storage temperature is around 14 degrees Celsius. If kept in a cool and dry place in its box, properly closed, the oil will be good 12 to 18 months after bottling, but after that the oil will lose some of its colour and taste.