Frequently Asked Questions

A. Olive oils are graded according to standards set by various organizations in different countries. Virgin olive oils are obtained from the fruit of the olive tree solely by mechanical means under conditions (including thermal) that do not lead to alterations in the oil and which have not undergone any treatment other than washing, decanting, centrifugation and filtration. No additives of any kind are allowed. Extra virgin is the highest grade of virgin and must also possess excellent flavor & odor, be free of defects and low in free fatty acidity content.

A. Most modern virgin olive oil production is accomplished with multi-stage automated stainless steel machinery and uses centrifugation to separate the liquids from the solids and so technically are no longer "cold pressed", but they are temperature regulated to prevent heat degradation of the oil.

The traditional method for extracting the oil & juices from the olives was to crush the olives with granite stones, mix (malaxing) the resultant paste to release the oils then spread the paste on woven hemp mats and use mechanical presses to separate the oil and juices from the solids, hence the moniker first cold-pressed. Oliflix still uses these traditional techniques.

Subsequent pressings using heat or chemicals can extract more oil but these techniques highly degrade the freshness, flavor and odor and would not pass extra virgin standards.

A. Seasonal rainfall. No other source of water is used. Antonio Rey Solé, the owner, believes that the natural stresses from drought improve the health of the trees and quality of the fruit.

A. They range from 1 to 1000 years old with an average age of approximately 300 years old.

A. Oliflix olives are all hand picked to minimize bruising of the fruit and damage to the trees. Bruising directly affects the freshness, flavor and longevity of the olive oil.

A. Granite stones, hemp mats, hydraulic presses, paper filters, ceramic and stainless steel storage containers.

A. After pressing, gravity separation and paper filtration, it is stored in an underground ceramic tank to decant residual sedimentation (racking) and then transferred to stainless steel tanks where additional sediment is purged before bottling.

A. Since light exposure and warm temperatures are detrimental to longevity, Oliflix extra virgin olive oil is stored underground to maintain the freshness, antioxidants and polyphenols in the oil as well as to further decant the sediment.

A. Rancidity is accelerated by contaminants in the oil (including organic sediment) and exposure to light, heat or oxygen. Olives are stone fruits and the oil does not break down as quickly as polyunsaturated vegetable oils do. Extra virgin olive oils are considered fresh and viable for a two-year period and are dated stamped, however well-stored, high-quality oils like Oliflix have been known to retain freshness for several years.

A. Oliflix uses a blend consisting of 60% Arbequina & 40% Empletre olives both green and ripe for outstanding flavor, odor and smooth taste while preserving a high polyphenol content and low acidity for long life.

A. Oliflix is best stored well below 85 degrees Fahrenheit in a dark cabinet or room. It is not necessary to store olive oil in the refrigerator. Antonio Rey Solé, owner of Oliflix, humorously reminds customers that olive oil in the refrigerator, solidifies and is difficult to pour and use, until it re-liquifies at room temperature. Therefore a refrigerated olive oil is rarely used.