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Vlatos olive oil label

EVOO FAQ

1. What does Extra Virgin olive oil really mean?

Extra Virgin is the most commonly used and well known term when it comes to olive oil. And it’s often shortened to EVOO.

To be labelled Extra Virgin, the oil must be pressed from olives less than 24 hours after being picked, resulting in an oil with less than 0.8% acidity. And the oil must be extracted on its first pressing without the use of heat or chemicals. This results in an oil that has lower acidity levels and superior characteristics in flavour, colour and aroma than lower grades of olive oil.

Our olives are pressed within 8 hours of being hand picked from the tree, which contributes to the high quality of our premium organic EVOO.

2. Did we lose you at "first cold pressed?"

First cold pressing is the healthiest and most sustainable way we know to make delicious and nutritious olive oil.

Olive oils that are labelled Extra Virgin should have been first cold pressed, meaning that the oil extracted was from the first pressing of the olives without heat or chemicals altering or treating the oil throughout the process.

We ensure that temperatures never exceed 27° Celsius during the production of Vlatos EVOO, because first cold pressed oil retains the nutritional value of the olive fruit and preserves its subtle flavours and aromas.

The end result is a much lower amount of olive oil being produced, but an oil that is rich in nutrients, including a high level of antioxidants.

3. Single estate?

When olives are grown, harvested, pressed and bottled by one estate or farm, this makes an olive oil “single estate.”

Vlatos olive estate is entirely family owned and operated and our single estate approach allows us to maintain complete control over the quality and integrity of our EVOO.

All of our olives trees are cultivated on our estate, in the village of Vlatos, located in south western Crete. Our trees have been a part of our family for centuries and passed down from one generation to the next.

Our small scale operation is rooted in a thoughtful respect of our trees, land and Cretan heritage and our goal is not to mass produce olive oil, rather to share our harvest.

4. Isn't hand picking olives hard?

When it comes to producing the best quality EVOO, traditional hand picking is the preferable method.

Despite being labour intensive, hand picking allows us to harvest the best olives and it drastically reduces the amount of bruising that can occur to the fruit. This allows us to produce a higher quality of olive oil because using bruised fruit can affect the flavour and integrity of the oil.

5. Do olives really taste that different when making EVOO?

Similar to different grapes making different wine, different olives result in different tasting olive oil.

If an EVOO label doesn’t list the types of olives used, chances are quite likely that a mix of different mass produced olives from different farms have been used in production. This means less control over the quality of the olives resulting in a lower quality oil.

We don’t mix different olive varieties to make our oil - we use only Tsounati olives harvested from our estate.

6. How to store olive oil?

Unlike wine, olive oil doesn’t improve with age - the fresher the better!

Olive oil should always be stored in a dark cool space and in an airtight container. This helps maintain the flavours and aroma of the olive oil and extend the shelf life. Light and heat can quickly degrade olive oil.

High quality Extra Virgin olive oils are packaged in dark glass bottles or tins. Vlatos Extra Virgin olive oil is packaged in recyclable dark green bottles, leaving you with a better tasting and better looking high quality EVOO.