Extra Virgin Olive Oil is the highest quality and least processed form of olive oil. It is made by mechanically pressing olives without the use of heat or chemicals.

Store olive oil in a cool, dark place away from heat and light. Use a tightly sealed container to prevent exposure to air, which can affect the quality of the oil.

"Cold-pressed" refers to the method of extracting oil without the use of heat. This helps retain the natural flavors and nutritional qualities of the olives.

Yes, olive oil is naturally gluten-free. It is made from pressed olives and does not contain gluten or gluten-containing ingredients.

Yes, you can cook with extra virgin olive oil. It's suitable for sautéing, roasting, and low to medium heat cooking. However, avoid high-heat cooking methods as it has a lower smoke point.

Olive oil has a shelf life of about 18–24 months if stored properly. Check the expiration date on the bottle, and use it within that timeframe for the best quality.

The main types of olive oil include Extra Virgin Olive Oil, Virgin Olive Oil, Pure Olive Oil, and Olive Pomace Oil. Each type has different qualities and uses.

Look for certifications such as "Extra Virgin," check the origin, and opt for oils in dark glass bottles to protect from light. High-quality oils often have a fresh, fruity aroma and a robust flavor.

Specify whether your olive oils are organic and provide information about any certifications or practices that demonstrate their organic status.

Olive oil is rich in monounsaturated fats and antioxidants. It has been associated with various health benefits, including heart health, anti-inflammatory properties, and promoting healthy skin.