Not All Olive Oil is Created Equal – Award Winning Apollo Virgin Olive Oil

Mastri Oleari Award Winning Extra Virgin Organic Olive OilSome interesting facts about Olive oil that you may not be aware of.

  • In the United States olive oil is graded differently from the rest of the world as they are not part of the International Olive Oil Council which defines the standards and monitors production of olive oil in most countries around the world.
  • This means that the IOOC grades do not apply in the US which has four grades of Olive oil – Fancy, Choice, Standard and Substandard. The quality is determined according to acidity, absence of defects, odor and flavor.
  • Extra virgin may appear on labels for any grade of oil so it is no guarantee of the quality of oil you are buying in the US.
  • Olives need to be ground within a day or two of being picked to avoid oxidation.

So it pays to buy quality olive oil such as the Apollo – Mistral Organic Extra Virgin Olive Oil from Mastri Oleari who has been named as one of the top 10 oil producers in the world, the Apollo range of olive oils are made right here in California.

This olive oil is certified as being extra virgin organic and is made from 100% first crush, cold pressed olives. Apollo olive oil is the only vacuum milled olive oil in the US .

You can make your choice from three different varieties of olive oil – Sierra which is complimentary to meat dishes, medium light Mistral which is perfect for sauteing or grilling and Barouni which ideal for red wine dishes, lamb and couscous.

How Long Does Olive Oil Keep?

  • Olive oil can go rancid so keep in a cool place and ensure that it is sealed properly.

  • A good olive oil should last between 12-18 months however it is best used within 3 months.

For more information about olive oil why not read our post on: What you need to know about Olive Oil

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Comments

  1. In Andorra the olive oil ‘aisle’ at the local big supermarket runs the length of the store. I always bought it in 5 litre cans for about 25 dollars…and it was extra virgin, cold pressed and wonderful. It’s all I use to cook with.
    I need to make a trip to Andorra….

  2. Anne Steele says:

    I know people that tried to grow olive trees near Cooma but lost the lot to feral pests eating the trees and the drought being too hard on the growth of the trees

    • That is a real shame. Unfortunately the climate in Australia is pretty unforgiving and it can be quite a costly exercise when things go wrong. The drought has played havoc with a lot of crops over the past few years. In Tara about the only thing that grows are Cypress pines. You can forget about anything in the food or decorative line, there just isn’t enough rain and the soil is sand.

  3. I had no idea about the different standards that the U.S. uses for their olive oil, though I have run across a lot of poor quality ‘extra virgin’ olive oil and wondered how that is allowable? Thanks for the information.

  4. I had no idea I was being bamboozled by the olive oil in my grocery store. I guess I’ll have to start doing more research about my favored brand and see if it’s worth the dear price I’ve been paying!! It could be substandard for all I know!

  5. Thanks for the info. I had no idea. This is where brand name definitely is important.