Shoreline Extra Virgin Olive Oil
Olive Oil is produced only once a year during the winter months. This product is obtained from my own olive groves in Chania (Han-e-a’h) Crete. I travel to Greece every year in March to personally oversee the quality of the olive oil being processed to assure that it is the finest available on the market today. When extra virgin olive oil is new and fresh it can also be considered “light” olive oil. As it ages the acidity level increases and becomes heavier in taste & smell, eventually becoming rancid. This is why it is so important for olive oil to have an expiration date clearly marked on the container.
Complies with the International Council Trade Standard:
- Fit for consumption, 100% natural first press
- Cold pressed
- (Acidity 0-1%) No more that 1 gram per 100 grams
- With expiration date of 2017
The acidity is 0-1% and has been printed on the front side of the can. The production day is this year’s (2016), and the expiration day is stamped on the topside of the can (06/2017). It is available in metal containers to protect the olive oil from the light, which can negatively affect the color, taste, smell and acidity level. In addition the can helps to preserve freshness.