Extra Virgin
Our olives are pressed within 48 hours of being harvest. Olive Oil is either Extra Virgin, Virgin, or plain Olive Oil.
The quicker the olives are picked and pressed the better, and the difference between Extra Virgin Olive Oil and the rest is determined by how much free fatty acid is allowed to be inside the oil.
Extra Virgin Olive Oil is allowed to have 0.8 grams free fatty acids (oleic acid) per 100 grams oil.
The best oils are between 0.2 and 0.8 grams. A low acidity is proof that the oil is Extra Virgin.
Our Olive Oil is tested every year and its acidity level is usually between 0.2 - 0.4 grams - hence its quality and unique taste.
The different Olive Oils are:
Extra Virgin Olive Oil - No more than 0.8% free acidity.
Virgin Olive Oil - 1.03% free acidity.
Olive Oil - 3 & 4% free acidity.
Occasionally fine sediment is found in our oil, this is totally normal and less refined.
To maintain premium taste and freshness we recommend storing Olio di Luigi in a dark cool place and using within two years. When olive oil is exposed to oxygen, light, and heat, it is subject to oxidation and may become rancid. Proper storage in a dark kitchen cupboard or kitchen pantry can prevent this.
Unlike wine, olive oil does not get better with age, so use liberally.