Frequently asked questions

L'Oro Verde di Puglia's olive grove is located in the beautiful southern region of Puglia in Italy, where our olive trees thrive on sun-drenched slopes. This location is special because the wind brings salts and minerals inland. Our olives benefit from these natural elements that contribute to their unique flavour and nutritional value.

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Olive oil should be stored in a dark, cool place away from heat and light to avoid oxidation. It should be sealed in an airtight bottle to maintain freshness.

Olive oil is packed with healthy monounsaturated fats and antioxidants. It can help reduce the risk of heart disease, aid digestion and reduce inflammation.

Extra virgin olive oil has a lower smoke point than refined oils, so it is recommended to use it for low-to-medium heat cooking. For high-temperature cooking, such as deep-frying, it is better to use an oil with a higher smoke point, such as regular olive oil.

Always choose extra virgin olive oil from reliable producers. Look for dark glass bottles, avoid plastic containers, and look for labels with the region of origin and harvest date for the best quality.

Yes, olive oil can spoil. It has a limited shelf life and can go rancid if it is too old or not stored properly. Always smell and taste it before using it to check if it is still fresh.

Yes, olive oil is completely plant-based and suitable for vegans. It is widely used in vegan cooking as a healthy alternative to animal fats.

Yes, olive oil is often used in homemade skincare products because of its moisturising properties. It can be used as a natural moisturiser, hair conditioner and make-up remover.

Yes, olive oil is usually safe for people with nut allergies because it is made from olives and does not contain nuts. However, it is always advisable to be sure by checking it on the label, especially when it comes to processed foods in which olive oil may have been used.

Although it is technically possible to reuse olive oil, it is generally not recommended. When heated repeatedly, olive oil can produce harmful substances and lose its flavour and nutritional value.

Yes, olive oil can thicken at colder temperatures. This is a natural process and does not affect the quality of the oil. It becomes liquid again at room temperature.

Olive oil contains monounsaturated fatty acids, antioxidants such as vitamin E and vitamin K. It also contains phytochemicals that can help fight inflammation and provide other health benefits.

Olive oil stays fresh best within 1 to 2 months after the bottle is opened, provided it is stored in a cool, dark place and properly sealed.

Olive oil is rich in monounsaturated fatty acids, which can contribute to a healthy diet. While not a panacea for weight loss, it can be part of a balanced diet.

Yes, olive oil is healthy. It contains monounsaturated fats, which increase good HDL cholesterol and lower bad LDL cholesterol, which is beneficial for the heart.

Yes, olive oil contains antioxidants that have anti-inflammatory properties and can help reduce inflammation in the body.

Yes, olive oil is often used in natural skin care products because of its moisturising properties. It can be applied directly to the skin as a natural moisturiser.

Yes, olive oil with a high smoke point, such as extra virgin olive oil, is suitable for frying, roasting and deep-frying at moderate temperatures. For higher temperatures, it is better to use olive oil with a higher smoke point, such as refined olive oil.

Although olive oil does not spoil like perishables, freezing is not necessary. If stored properly in a cool, dark room, olive oil retains its freshness and flavour for a long time.