- Color isn’t a quality indicator—great olive oil can be golden or deep green.
- Store olive oil away from heat, light, and air to keep it fresh longer.
- Spain is the world’s largest producer of olive oil.
- Extra virgin olive oil is made without chemical refining.
- Freshness matters—best within 12–18 months of harvest when stored well.
- One liter of olive oil can require several kilos of olives to produce.
- Peppery throat ‘sting’ comes from natural polyphenols.
- Cloudiness in cool temps is normal and doesn’t mean the oil is bad.
- Olive oil’s main fat is oleic acid (a monounsaturated fat).
- Use extra virgin for cooking or finishing—flavor varies by variety and region.
Unfiltered. Cold-pressed. Single-origin from Jordan.
Double the bottle, double the drizzles. Keep one on the counter and one in the pantry (or gift the spare). Bright and herbaceous up front with a clean, peppery finish that makes salads pop and bread… dangerous.
Tasting notes: green almond, fresh herbs, artichoke, gentle pepper
How it’s made: hand-picked olives, first cold press, bottled in dark glass
Use it for: everyday dressings, finishing grilled veggies/fish, hummus, eggs, pizza, and every crusty loaf you meet
Ingredients: 100% extra virgin olive oil (unfiltered)
Origin: Jordan • Net: 2 × 500ml (1 L total)
Good to know: Natural haze or tiny sediment may appear, proof it’s unfiltered. Store cool and dark; use by the “Best By” date on the bottle.