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- 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.
Same oil, three bottles, so you never run out. Stock the pantry, keep a fresh bottle on the counter, and enjoy peak flavor to the last pour. Smaller bottles mean less time open and brighter taste. Bonus: bundle = better value.
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 drizzling, dressings, finishing, light sautés, dipping
Ingredients: 100% extra virgin olive oil (unfiltered)
Origin: Jordan • Net: 3 × 500 ml Dorica (1.5 L total)
Good to know: Natural haze/sediment is normal in unfiltered oils. Store cool and dark; enjoy fresh.