Frequently Asked Questions

What makes olive oil “extra virgin”?

Extra Virgin Olive Oil (EVOO) is the highest grade of olive oil, obtained directly from fresh cold-pressed olives using only mechanical methods. It’s unrefined, chemical-free, and must meet strict standards for taste and acidity (below 0.8%). True EVOO has a clean, fruity aroma with slight bitterness and pepperiness — signs of freshness and antioxidants.

What does “cold pressed” mean?

“Cold pressed” means the oil was extracted without heat or chemicals, preserving the natural flavor, aroma, and nutrients of the olives. Heat can degrade the oil’s antioxidants and alter its taste, so cold pressing ensures purity and quality.

How should I store Extra Virgin Olive Oil?

Keep your EVOO in a cool, dark place, away from heat and light. Always seal the bottle tightly after use. Avoid storing it near the stove or in direct sunlight — light and heat cause oxidation, which can make the oil taste flat or rancid.

Does EVOO expire?

Yes. EVOO loses flavor and nutrients over time. Check for a harvest or best-before date and try to consume it within 18–24 months of harvest for best taste and benefits.

What are the health benefits of EVOO?

EVOO is rich in antioxidants and monounsaturated fats, known to support heart health, reduce inflammation, and provide essential nutrients like vitamin E and polyphenols. It’s a cornerstone of the Mediterranean diet — one of the healthiest in the world.

Why does my olive oil taste peppery or slightly bitter?

That’s a good sign! The peppery sensation in your throat and slight bitterness on the tongue indicate freshness and high polyphenol content — natural antioxidants that protect the oil and your body.

Where is your olive oil sourced?

Our Extra Virgin Olive Oil comes from our family-owned groves in Laconia, Peloponnese, Greece — a region celebrated for producing some of the finest olives in the world.

How is Lydelia olive oil produced?

Our olive oil is produced using traditional methods combined with modern precision, ensuring exceptional quality from tree to bottle.

The process begins in our family groves in Laconia, Peloponnese, where olives are hand-harvested at peak ripeness to protect both the fruit and the trees. Once picked, the olives are taken immediately to the mill — never left overnight — to preserve their freshness and natural nutrients.

At the mill, the olives are cold pressed (below 27°C) using only mechanical methods, without heat or chemicals. This gentle extraction keeps all the beneficial polyphenols, antioxidants, and delicate aromas intact.

The freshly pressed oil is then naturally settled, filtered, and stored in stainless-steel tanks under controlled temperature and light conditions to maintain purity and flavor. Finally, it’s bottled in dark glass to protect it from light and oxidation.

The result is a single-origin, first cold pressed Extra Virgin Olive Oil — pure, balanced, and full of the authentic character of our region.