Frequently asked questions
What is the difference between natural and organic olive oil?
All of our olive oils are organic because we don’t use fertilizers or pesticides on any of our trees. A certain portion of our oil is “certified” by Ecocert, as Organic. The remaining oils are natural extra virgin olive oil without the certification.
How long does olive oil last?
Our olive oils have a production and expiration on the side of the label. The production date is when the olives are picked, pressed and filtered. The expiration date is 2 years from the date we bottled it.
How do I keep olive oil fresh?
Store your olive oil away from light, and please do not rebottle. Terra Delyssa bottles are designed to properly store your olive oil.
What does first cold-pressed mean?
First cold press means the olive oil is produced by crushing the olives without adding any heat or using any chemicals.
What is the polyphenol count of your olive oil?
Polyphenols are naturally higher in Tunisian olive oil due to the varieties grown in the dry desert soil. CHO Laboratory, accredited by the International Olive Council, states the rate of polyphenols for Terra Delyssa is between 200 PPM and 300 PPM.
For more information, our YouTube channel has videos showing our harvest, laboratory and bottling. You may also reach out with questions at firstname.lastname@example.org.
Does olive oil contain allergens?
Our olive oil contains only the juice of hand-picked olives. It is tested in our International Olive Oil Council accredited lab at three different times during the production cycle. We also follow strict BRP, HACCP, and several other food regulations in the making of our olive oils. Our mill is a dairy and nut-free facility, and we do not produce any other type of product in our facility only olive oil.
Is your olive oil free from cross-contamination with tree nuts and peanuts?
Our olives are a tree nut and peanut-free. Our mills and production facility do not process any tree nuts or peanuts.
What if my olive oil looks cloudy?
At times, olive oil can be exposed to extreme cold, which clouds the olive oil. This is normal, and the olive oil is ok. If your olive oil is “cloudy,” you will see small particles of the olive that have not been removed during the milling process, which is natural in high-quality olive oil.
My olive oil is frozen, what do I do?
Extra virgin olive oil is made from the juice of olives and will begin to freeze if stored near or below 45°F. The olive oil is still good to use with no loss of quality, flavor, or shelf life, it just needs to warm to room temperature. This warming process can take a few days or a few weeks. If you need to warm it fast, simply fill your sink or dishpan with very warm water and place the capped bottle inside a plastic bag.
My olive oil has globs, flecks, or chunks, is it still good?
Yes, it is still good to use. Olive oil may freeze or look “cloudy” if exposed to extreme cold. When it starts to freeze the olive oil will look cloudy and have flecks or chunks that hang in the oil. The olive oil needs to warm to room temperature. This can take a few days or a few weeks. If you need to warm it fast, simply fill your sink or dishpan with very warm water and place the capped bottle inside a plastic bag.
What is the smoke point of olive oil?
Extra virgin olive oil’s smoke point is between 374–405°F, making it a safe choice for most cooking methods, including most pan-frying.
Can I cook with extra virgin olive oil?
Yes, extra virgin olive oil is a great choice for cooking. It has a high smoke point, making it suitable for high-temperature cooking methods like sautéing, frying, and roasting. It also adds a delicious flavor to many dishes.
Can I fry with olive oil?
Yes. olive oil is a healthy cooking alternative. You can fry with olive oil due to its high smoke point.
Can olive oil be used instead of butter and margarine in recipes?
Yes. Olive oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, for baking, or on toast.