Find Out More and Practical Tips
The quality of an olive oil depends mainly on its production process. The aromas and colour can vary from one oil to another. Therefore, by adhering to a rigorous production process, we obtain an extra-virgin olive oil, meaning a first-quality olive oil with a perfectly irreproachable taste. It is a pure and natural fruit juice, without additives. A virgin olive oil, by contrast, is a second-quality olive oil.
Tip: Most olive oils found in stores have the inscription “Extra-virgin olive oil”. So, how to know which one to choose? Here are a few hints to ensure you’ve made the right choice :
|THE LEVEL OF ACIDITY :||An extra-virgin olive oil with a level of acidity inferior to 0.80% which should be indicated on the bottle. DivineOlive has a level of acidity of only 0.13%.
|ITS TASTE :||
You will immediately recognize its light taste with fruity-green and herbaceous aromas.
A bad-quality olive oil has a rancid and non-fruity taste.
The bitterness of the olive comes from oleuropein. This very pronounced bitter taste makes the olive a fruit that cannot be consumed directly.
Aromas from olive oils that are fruity green (first-quality) such as DivineOlive, are dominated by herbaceous sensations. We can find aromas of raw artichoke and various green fruits. These olive oils are characterized by a certain bitterness and/or fruitiness, which attest to the freshness of the olives at the moment of triturating (olive pressing).
Olive oil performs perfectly under heat. Heat resistant up to 210°C, it can therefore be used for cooking and frying where the temperature is around 180°C. Given that butter’s resistant to heat peaks at 180°C, you’ll notice that culinary chefs always opt for a combination of butter and olive oil, the olive oil prevents the butter from burning.
Tip : To keep olive oil’s the light taste and its aroma, we suggest that you drizzle your dishes with a little DivineOlive after cooking, for example on pasta, grilled dishes and fish.
The average length of time an olive can be kept is set at 2 years according to an international norm. Due to its superior quality, DivineOlive has a much better and longer shelf life; beyond 2 years. In addition, given that DivineOlive is non-filtered, it keeps its natural anti-oxidants which contribute to its stability.
As required, our olive oil is kept in an opaque bottle in order to avoid contact with light.
- Simply close your bottle after each use and store it in a cupboard away from light and at room temperature.
- It is not necessary to keep your olive oil in the refrigerator.
- Verify the expiration date which should always be indicated on the back of the bottle!
Yes. An olive is a winter fruit as it attains maturity between November and December (depending on the variety). Incidentally, there are more than 500 varieties of olive in the world.
DivineOlive is produced from the Picholine olive and because we harvest at the beginning of the season, its fresh fruit gives us an olive oil of exceptional quality.
Some people believe that there are 2 types of olives: green ones and black ones. Actually, it’s a question of maturity. First olives start out green then they blacken.
90% of the olives trees are found on the periphery of the Mediterranean.
In 2007, worldwide olive oil production was as high as 2.72 million tons (source FAO).
The following six countries represent 97% of the total :
|Country||Production (tons)||Percentage (%)|
|Spain||1 179 100||43|
There are Bohême olive trees in Quebec but these do not produce an adequate fruit for the production of olive oil. Quebec soil is saturated with water and the temperature in winter proves too cold. The roots of the olive tree like dry land, light and hot temperatures.
An olive tree’s life span can go anywhere from several dozen years to centuries.
The olive tree has been in existence for a very long time. The first conclusive traces of the domestication of the olive tree date back to 5500 years before Jesus Christ. It is likely that olive oil production began before the consumption of table olives.