The bitter taste (typical of the youngest and greenest olives) is one of the three attributes that characterize real oil (Fruity, Bitter and Spicy) and is also an important sign that the oil was produced with fresh fruits and bottled right after extraction.
This strong flavor tends to naturally become softer over time (respecting the expiration date limits).
Heating up extra virgin olive oil is the best option compared to other vegetable oils commonly used (sunflower, soy and palm oil), because it remains more stable and keeps most of its nutritional properties, especially the antioxidants.
“Cold pressing” refers to the exclusively physical extraction process applied to the olives to get the oil. Oil extracted below 27 °C during the entire process is defined as “cold pressed.”
Anyway, for a good olive oil, the ideal extraction temperature is 25 °C–35 °C. Proper temperature control allows to maintain the original nature of the product, preserving the components that give the aromas and flavors to the oil.
All of our oils meet these extraction quality requirements and are 100% natural.
“Olive oil acidity” is related to the content of free fatty acids rather than to the sensory perception of “acid flavor” present in some foods, such as orange. Acidity is detected through chemical analysis and cannot be perceived by the senses (smell or taste).
You can swap it with the retailer, as it is quicker. Depending on the retailer's procedure, the import data on the back of the bottle may be enough to help you. If the retailer is not able to help you, please send an email to firstname.lastname@example.org or call: 0800 728 0234.
Room temperature is ideal for keeping your oil. If it is kept in the fridge, due to the low temperature, its consistency may change and it may get cloudy, but this does not alter its quality and nutritional properties. If you put it back to room temperature, it will return to its original state, maintaining its characteristics.