Frequently Asked Questions
How should I store my fresh-pressed olive oils?
Light, heat and air will adversely affect any olive oil. Store your oil in a cool, dark place away from heat sources (don’t leave it by the stove while cooking) keep it with the cap securely closed.
I notice a peppery pinch toward the back of my throat. Why is that?
All extra virgin olive oil contains oleocanthal which is a phenolic that could cause you to cough. This quality is called "pungency" or "astringency" in the olive oil trade. Oleocanthal may cause a bitter or peppery taste, tingling or burning sensation or may cause slight numbness. Also the oleocanthal is a naturally occurring antioxidant and anti-inflammatory with properties similar to those in the pain reliever ibuprofen, but without any drug-related side effects.
I store my Livo Olive Oil in the fridge and it become almost solid. What should I do?
The oils are fine and the cold will not affect the taste. Bring them to room temperature slowly. Keep it cool, but not in the fridge. Bottles should be stored away from heat but not in a cold place that will cause the oil to solidify.
Is the Livo’s Olive Oil unrefined or refined?
Unrefined. The refining process removes all of the aroma and flavor substances out of olive including its natural antioxidants. Artificial antioxidants need to be added back to give the refined olive oil a reasonable shelf life. Extra virgin olive oil is essentially the naturally extracted juice from fresh olives. The olives are crushed into a paste, and the oil is physically extracted from this paste without the use of chemicals or excessive heat.