The quality of extra virgin olive oil is determined by climate, the agricultural land, the healthy olive, immediate grinding of the olive once it is picked, cold manufacturing and appropriate storage. The failure of just one of these stages means an irreversible loss in quality.
The organoleptic value (those properties that can be perceived by our senses) decreases the longer the product remains in its packaging. Thus we recommend that the oil is consumed as soon as possible.
The packaging is done when the order is placed so that the minimum period of time possible passes between storage and consumption
The oil is packaged without filtering to prevent wastage of its taste and aroma, so small olive particles may appear in the bottom of the bottle.
Keep in a dark, dry place away from strong smells. In cold environments the oil may solidify, but its liquid state is recovered upon an increase in temperature.