1. What makes extra virgin olive oil the highest quality?

Extra virgin is the purest form of olive oil. It's the result of the first cold pressing, without heat or chemicals. To carry this label, the oil must have an impeccable flavor and ultra-low acidity. At The Olive Label, we go further: we prioritize oils bottled shortly after harvest for maximum freshness.

• Read more in our Olive Oil Knowledge Center .
  

2. Is extra virgin olive oil suitable for cooking and frying?

Absolutely. It's a persistent misconception that you can't use extra virgin olive oil for cooking and frying. High-quality extra virgin olive oil, like the one in our collection, is very stable when heated (up to approximately 220°C). Thanks to its natural antioxidants, its healthy properties are preserved even during cooking and frying.

• Read more in our blog Baking and Frying in Olive Oil.
  

3. Why buy olive oil from The Olive Label instead of the supermarket?

Most olive oils in supermarkets are blends of different harvests and countries, which compromises flavor and freshness. At The Olive Label, you buy directly from small-scale producers in Italy, Greece, and Portugal. Our collection is curated for freshness, transparency, and specific culinary applications.

• Read more in our blog Good olive oil in the supermarket.
  

4. What exactly does an official health claim entail?

An olive oil with a health claim contains an exceptionally high concentration of polyphenols (antioxidants). The European Food Safety Authority (EFSA) only allows this claim if it has been scientifically proven that the oil contributes to the protection of blood fats from oxidative stress. This makes it a particularly health-supportive form of olive oil.

• Read more on our Health & Olive Oil page.