Memilon Olive Oil School

Olive Oil School: Polyphenols, Acidity & How to Buy

What free acidity actually measures, why polyphenols matter, and how to tell a genuinely good extra virgin olive oil from a well-designed label. Plain explanations, no marketing.

Cold pressed olive oil: Memilon Crete extra virgin olive oil tin on a cream plinth beside a bowl of olive oil and fresh olives

cold extraction 6 min read

Cold Pressed Olive Oil: What the Label Really Means

Cold pressed olive oil is virgin or extra virgin oil made below 27 °C (80.6 °F). Here is what the EU rules say, how it differs...

Is olive oil healthy? Memilon Crete extra virgin olive oil tin next to a spoon of olive oil

extra virgin olive oil 6 min read

Is Olive Oil Healthy? What the Evidence Says

Olive oil is a healthy fat mainly because it replaces saturated fat such as butter. Here are the numbers on fats, calories and polyphenols, and what...

Olive oil kept in a cool cupboard away from the sunny window, the right way to store it

extra virgin olive oil 7 min read

Does Olive Oil Go Bad? How Long It Lasts and How to Store It

Yes, olive oil goes bad, but slowly. Here is how long it lasts unopened and opened, how to tell if it has turned rancid, and how...

Eggs frying in extra virgin olive oil in a cast-iron skillet on a gas stove

Cooking With Olive Oil 8 min read

Olive Oil Smoke Point: Can You Cook With Extra Virgin?

Olive oil smoke point explained: the real range, why it is a poor guide to cooking oils, what the research says about extra virgin olive oil...

Man tasting extra virgin olive oil from tasting glasses at a table in an olive grove

Buying Guide 7 min read

How to Tell if Olive Oil Is Real: Choosing a Great Extra Virgin

How to tell if olive oil is real: read the harvest date, origin, lab report and packaging, spot red flags like "light" and "pure", and taste-test...

Freshly picked olives poured from a harvest sack into a wooden crate, the first step to low acidity olive oil

Extra Virgin Olive Oil 7 min read

Olive Oil Acidity: What It Really Means

Olive oil acidity is a lab measure of free fatty acids, not sourness. Learn how it is measured, what the 0.8% extra virgin limit means, and...

Woman laughing at the peppery throat catch of a high polyphenol Greek extra virgin olive oil

Extra Virgin Olive Oil 8 min read

Polyphenols in Olive Oil: What They Are and Why They Matter

What polyphenols in olive oil are, why you taste them as a peppery finish, what the EU health claim actually says, why they fade, and how...

FAQ

Questions We Get Asked Most

What does the acidity number on the label actually mean?

Free acidity measures how much the oil’s fatty acids have broken down — usually because the fruit was bruised, stored too long, or pressed late. It is not something you taste directly, but it is one of the clearest indicators of how carefully the olives were handled. Extra virgin allows up to 0.8%; our published lab analyses range from 0.18% to 0.35%, depending on the oil.

How long does olive oil keep, and how should I store it?

Best within 18 months of harvest, and best kept cool, sealed and away from light. Heat, oxygen and light are what age an oil — which is why we bottle under nitrogen into light-proof containers with non-refillable pourers.

Where do I find the LOT number on my bottle?

On tins it is printed on the shoulder, just below the cap; on the BIO Crete glass bottle it is on the back label above the best-before date. Enter it on the Check Your LOT Number page to see the full analysis of the batch in your tin or bottle.

Is a peppery, slightly bitter finish a fault?

The opposite. That peppery catch at the back of the throat comes from polyphenols — the antioxidants that make a fresh extra virgin oil worth buying. A completely smooth, neutral oil usually means they are gone.

What is the difference between Crete and Lesvos?

Variety and place. Crete is 100% Koroneiki from Phaistos — bold, grassy, peppery. Lesvos is 100% Kolovi from Plomari — golden, light, delicately fragrant and elegant. Neither is better; they suit different food.

Can I cook with it, or is it only for finishing?

Both. A high-polyphenol extra virgin oil is more stable under heat than most people assume, so it is suitable for cooking and even frying. It is just also good enough that it would be a shame never to taste it raw.