FAQ

  1. How long can olive oil keep?

    If stored well and kept away from heat and light good quality extra virgin olive oil may keep up to 2 years.

  2. Can olive oil be used for frying?

    Yes it can, however it would be best to use regular olive oil (blend of refined olive oil and virgin olive oil) which has higher fatty acid content than extra virgin olive oil giving it good resistance to high temperatures thus limiting impact of high temperatures on the quality and taste of the oil. Olive oil may also be filtered and used many times for frying since it is very stable at high temperatures.

  3. What can affect olive oil flavors?

    Climate, altitude, and soil.

  4. Does Olive oil have more calories than other cooking oils?

    No, olive oil has about 120 calories per tablespoon no more than any other cooking oil.

  5. How can I best store my olive oil?

    The best way to store olive oil is in an airtight container, away from light and in a cool place. Air, light and heat are all factors that impact the quality and taste of olive oil, especially extra virgin olive oil.

  6. What are health benefits of olive oil?
    1. Olive Oil is high in Vitamin A, D, K & E
    2. It is a natural anti-oxidant
    3. Olive oil consumption can help protect again heart disease by controlling LDL (bad cholesterol) levels and raising HDL (good cholesterol) levels.
    4. Research has also shown that olive oil consumption may be beneficial in colon cancer prevention
  7. What is the difference between extra virgin and virgin olive oil?

    Virgin Olive oil while still enjoys a nice flavor its free acidity is higher than that of Extra Virgin Olive Oil at a maximum of 1.5 grams per 100 grams.

  8. What is Extra Virgin Olive Oil?

    By Trade standards as defined by The International Olive Oil Council (IOC) this is Olive Oil which has a free acidity, expressed as oleic acid of not more than 0.8 grams per 100 grams

  9. What are Antioxidant Polyphenols?

    A polyphenol antioxidant is a type of antioxidant containing a polyphenolic substructure. The regulation theory considers a polyphenol antioxidant’s ability to scavenge free radicals which play a role in the process of aging.

  10. What does "Cold Pressed" mean?

    This is when cleaned harvested olives are ground into a heavy paste at temperatures no greater than 28 degrees centigrade.

  11. How do our brands differ from other extra virgin olive oils?

    Our olives are hand picked and cold pressed, at temperatures less than 30 degrees centigrade to retain the oil's freshness maintaining a higher percentage of antioxidant polyphenols

  12. Why Jordanian Olive Oil?

    Jordanian Olive Oil when compared to other international Olive Oil naturally has higher percentage of:

    • Mono-saturated Fat – sometimes exceeding 74%
    • Phenols reaching up to 370mg/Kg
    • Tocophenols (Vitamin E) reaching up to 270mk/Kg
    • Squalene reaching up to 6300mg/Kg