FAQ
Frequently Asked Questions
Q. How should I store olive oil?
Olive oil is sensitive to light, heat, and air.
Avoid places exposed to direct sunlight or high temperatures, such as right next to the stove, and store it in a cool, dark place as much as possible.
After opening, it is also important to close the cap tightly every time you use it. The longer it is exposed to air, the more it oxidizes, and its aroma and flavor will gradually diminish.
There is no need to store it in the refrigerator. Since the oil may turn cloudy or solidify at low temperatures, we recommend storing it in a cool, dark place at room temperature.
Q. Why does olive oil turn cloudy or solidify in winter?
When the temperature drops, some of the lipid components and other substances in olive oil may crystallize, causing it to turn cloudy or solidify.
This is a natural phenomenon that occurs with olive oil and does not mean that the quality has deteriorated.
If left in a warm room, it will gradually return to its original liquid state. There is no need to heat it rapidly, so please let it return to room temperature slowly before using it.
Please note that "solidifying at low temperatures" does not mean that it is a high-quality olive oil. The way it solidifies also varies depending on the variety and components.
Q. Why does olive oil taste bitter or spicy?
High-quality extra virgin olive oil has a pleasant bitterness and a spicy kick at the back of the throat.
These flavors are related to the polyphenols found in olive fruit.
In particular, oil made from olives harvested while they still retain a green hue tends to have a more pronounced bitterness and spiciness, along with a fresh, grassy aroma.
However, a spicier taste does not necessarily mean higher quality.
The flavor varies depending on the variety, region, harvest time, and other factors. Both mild oils and robust oils have their own unique appeal.
The best way to enjoy olive oil is to choose one that suits your dishes and personal preferences.
Q. Can I use extra virgin olive oil for cooking with heat?
Yes. Extra virgin olive oil can be used in dishes cooked with heat.
It can be used widely in everyday cooking, such as stir-frying, roasting, and stewing.
Extra virgin olive oil contains a high amount of oleic acid and is relatively stable at common cooking temperatures.
However, the fresh aroma unique to high-quality olive oil is weakened by heat.
Therefore, we recommend using it in the following ways:
Use oil you want to enjoy the aroma of as a finishing touch.
Use it in cooking when you want to add richness and umami.
This is another recommended way to use it.
Q. Is olive oil meant to be used raw?
Of course, it can be enjoyed raw, but that is not all.
In addition to dipping bread in it or drizzling it over salads and carpaccio, it can be used in a variety of dishes such as pasta, stir-fries, meat and fish dishes, soups, and tofu.
Good olive oil is not simply "added oil," but rather a seasoning that adds aroma and richness to dishes.
Simply drizzling it over your usual dishes as a finishing touch can greatly change their aroma and flavor.
Q. How long should I use it within after opening?
Once opened, olive oil is gradually exposed to air and oxidizes.
Even within the best-before date, please consume it as fresh as possible after opening.
Rather than "using it little by little only on special occasions," we recommend using it daily not only in salads but also in stir-fries, soups, and meat and fish dishes.
Olive oil is also a food whose aroma you can enjoy from the moment you open it.
Q. Does it always taste the same if the best-before date is long?
No.
The best-before date is one guideline for "how long it can be enjoyed at its best," but the aroma and flavor of olive oil gradually change over time.
In particular, the grassy aroma and fresh flavor of freshly pressed oil gradually become milder as time passes.
Unlike foods like wine that become more mature and valuable the longer they are stored, olive oil is basically a food to be enjoyed while it is fresh.
Q. What is "new oil"?
New oil refers to freshly made olive oil from olive fruit harvested during that season.
Olive harvests vary by region, but many regions harvest from autumn to winter, and the new oil pressed during that time may have an extremely fresh aroma reminiscent of young grass, herbs, and green fruit.
It is a flavor that can be enjoyed only during a limited time of the year, unique to oil freshly made from harvested fruit.
Olive Oil Stories also offers products that can be pre-ordered before the new oil arrives.
Q. I see sediment in the olive oil. Is it okay?
Depending on the production method and degree of filtration, fine olive-derived components may settle or be visible in the oil.
This does not necessarily mean that the quality is abnormal.
However, production methods and conditions vary by product, so if you notice a condition that is significantly different from usual or an unusual aroma, please do not use it and contact us.