A simple process

All of our olives are handpicked and taken to an olive mill operated by JOHN DOE who has made it his "mission" to mill the best oils under the most pristine conditions. A two-phase press is used without any additional heat, thus making all of our oils cold-pressed in the truest sense of the word. Oil in this stage is still rich with suspended particles of chlorophyll-laden olive that give it a bold, green color, a truly unctuous texture, and an intense flavor.

Agourolado - The ...innocent olive oil!

The oil begins to settle out as soon as it is pressed, but it won’t be until we are into the New Year - around two months after bottling - that much of the explosive flavor will mellow and mature, allowing for a more stable and long lasting oil. But then again, no one buys our December's New Oil to let it sit on the shelf…they buy it to enjoy the heightened color and flavor in some simple but traditional ways...a good loaf of rustic bread, sliced and grilled, then slathered with Biolicreta Organic December's Agourolado and lightly sprinkled with a pinch of good salt – this is always our first taste.

A Word About Freshness

Olive oil is a perishable product; unlike some wines, it does not improve with age. We recommend that you store olive oil in a cool, dark place. This means that you should not store it on a kitchen counter or in that cabinet you may have above the stove. To preserve the taste, olive oil should be enjoyed within several weeks of opening.

We treasure extra-virgin olive oil for its nutritional and salutary virtues. Culinary experts report that extra-virgin olive oil is the most digestible of the edible fats: it helps to assimilate vitamins A, D and K; it contains so-called essential acids that cannot be produced by our own bodies; it slows down the aging process; and it helps bile, liver and intestinal functions. It is also valued for its culinary virtues and organoleptic properties as well: flavor (gefsis), bouquet (aroma), and color (chroma).

Climate, soil, variety of tree (cultivar) and time of harvest account for the different organoleptic properties of different oils. Certain extra-virgin olive oils are blends of varieties of olives; others are made from one cultivar.

The European Community gives the following parameters:

Extra-virgin olive oil with perfect taste is oil of the highest quality; it has a minimum organoleptic rating of 6.5 out of 10, low acidity (1% or less), and is untreated.
That is to say, extra-virgin oil

• Brings about dramatic decrease in oxidative stress that leads to heart disease.
• Utilizes oleic acids to fight cancer by interacting with the human genome, suggesting the development of olive-oil-based cancer therapeutics.
• Contains a natural anti-inflammatory substance called oleocanthal, which could prevent/help treat arthritis.
• Helps protect from peptic ulcers and stomach cancer by fighting eight strains of Helicobacter pylori, some of which are already immune to antibiotics.
• The trick to all this is to consume between 25 and 50 grams per day (two to four table spoons)