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Age Of Olive Oil


  • Our flavor infused Olive Oils and Balsamics undergo a proprietary blending process after the Olive Oil or Balsamic is produced.
  • Principal component analysis (PCA) was applied to the data of the pomological parameters and to the analytical analysis to explore their capacity for the differentiation of the quality of oil according to the tree age and the harvesting period of the Oueslati olives.
  • Phenolics, volatiles, squalene, tocopherols, and fatty acids of virgin olive oils (VOO) from adult and young olive trees of the Oueslati variety, typically cultivated in the Center of Tunisia, were analyzed at three different harvesting periods.
  • An oil's lasting qualities vary depending on the olives used, but generally speaking it isn't built to last.
  • Many olive trees in the groves around the Mediterranean are said to be hundreds of years old, while an age of 2,000 years is claimed for a number of individual trees; in some cases, this has been scientifically verified.
  • Supermarket olive oil labeled as "extra virgin olive oil", which is not adulterated with refined oil, but is of a typical poor quality as a result of lax processing standards, age, UV light exposure, and poor handling tends to be highly oxidized and or rancid by the time the consumer purchases it.
  • From this time, people in this coastal region of Montenegro have produced some of the finest olive oils in the Mediterranean.
  • The practice of letting the fruit become overripe on the tree has the significant economic benefit to the crusher of increasing the overall ratio and yield of oil to olive by weight.
  • When the child starts school at the age of six, the olive tree is ready to produce its fruit.













































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