Early harvest oils have a longer shelf life than ripe harvest oils because the antioxidant properties of the poly-phenols slow the onset of rancidity.

In the broad sense, Cold-Pressed Olive Oil is the type of olive oil that has not been thermally modified to the point its sensory and chemical features have been negatively altered.

High-polyphenol EVOO is at the top of its class when it comes to combating chronic diseases and other health woes.

We keep our olive oil in chrome tanks filled with nitrogen so oxygen does not oxidate our oils.