Absolutely, once your order is dispatched, you’ll receive a tracking number via email to keep an eye on its delivery status.

Yes, we offer gift wrapping for an additional fee. You can select this option during checkout.

Not at the moment. We may offer discounts on the price for significant purchases.

Refunds are usually processed within 5-7 business days after we receive the returned product, provided we receive it in its original packaging and the product was not opened, used or damaged

We accept a variety of payment methods, including credit/debit cards, PayPal, Apple Pay, GPay and other secure options.

We accept returns within 30 days of purchase. The product must be unopened and in its original packaging. Return must be sent through a courier and you should inform us the tracking number. Expedition costs from Returns are for your account. Please contact our customer service for return instructions

Harvest dates can be informative, but “Best if used by” dates are more reliable for determining how long olive oil should last.

No, extra virgin olive oils vary based on olive variety, soil, climate, and production techniques, influencing their flavor, aroma, and health benefits.

No, vegetable oils vary in their fatty acid and nutrient content. Extra virgin olive oil is rich in monounsaturated fats and polyphenols, while seed oils may have more polyunsaturated fats and fewer antioxidants.

Yes, studies show that the high content of monounsaturated fats and antioxidants in extra virgin olive oil can help lower the risk of cardiovascular diseases.

A tingling sensation is a sign of high-quality olive oil with high polyphenols (antioxidants) content. Acidity is measured scientifically and is not perceptible by taste.

While extra virgin olive oil is caloric, moderate consumption can be part of a balanced diet. Its monounsaturated fats can help control weight and promote satiety.

No, blending oils from different countries is done to maintain consistent flavor and price. Trust the producer and taste the oil.

No, the color of olive oil, ranging from green to gold, is not a reliable quality indicator. Quality depends on factors like olive type, maturity, and extraction practices.

Yes, factors like soil type, climate, and regional cultivation techniques influence the unique characteristics of olive oil, affecting both quality and flavor.

High-quality extra virgin olive oil has a fruity aroma, no defects like rancidity, and an acidity level below 0.8%. Check the label for details on origin, production methods, and certifications. Be strict selecting quality suppliers. We and other olive oil producers from all sizes ensure you are buying a quality extra virgin olive oil but as with any other valuable food product, there are counterfeit olive oil. Want to be safe and sound and spare worries and your time? Purchase Vale do Paiva Extra Virgin Olive Oils here.

Olive oil has the highest percentage of monounsaturated fat among commonly used cooking oils, making it a great choice for heart health.

Extra virgin olive oil can be stored for about 18-24 months in optimal conditions, but it’s best consumed within 12 months for peak sensory qualities.Store the extra virgin olive oil in a cool, dark place, but not in the refrigerator.

There are a couple of tricks that you can easily do in your home, to check if the olive oil into a recently opened bottle is authentic.n

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• Young extra virgin olive oil should have a fresh, fruity aroma and a slightly bitter, peppery taste. If it smells rancid or tastes flat with no aroma, it might not be genuine.

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• Pour 2 to 4 tablespoons of olive oil into a clean glass jar. Seal the jar and place it in the refrigetaror for 24 hours. If the oil solidifies, it is likely pure extra virgin olive oil. If it remains liquid, it may be mixed with other oils.

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• Coat a wick in the olive oil and place it in a glass container. Light the wick. Pure extra virgin olive oil should burn cleanly without producing smoke.

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Yes, studies show that the high content of monounsaturated fats and antioxidants in extra virgin olive oil can help lower the risk of cardiovascular diseases.

Yes, olive oil is excellent for cooking a variety of dishes and enhances the nutritional value of your food. Extra virgin olive oil remains stable and safe even at high cooking temperatures. You can fry with extra virgin olive oil, but it’s not recommended to use high-quality varieties like Monocultivar or DOP for frying. There are less fragile olive oils adapted for frying.

Both enable good tasting experiences. Unfiltered olive oil may have a richer flavor but deteriorates faster due to residues. Filtered olive oil is clearer and has a longer shelf life.

No, all extra virgin olive oil is by definition first cold-pressed.

No, store olive oil in a cool, dark place. Refrigeration can cause condensation and negatively impact quality.

Yes, studies show that the high content of monounsaturated fats and antioxidants in extra virgin olive oil can help lower the risk of cardiovascular diseases.

Extra virgin olive oil is the purest form, obtained through cold pressing of olives, retaining maximum nutritional benefits and flavor. Other oils, like seed oils, may be refined and have different nutritional profiles.

Extra virgin olive oil is unrefined and has the highest micronutrient content. Refined oils are neutral in flavor and have negligible micronutrient content.

Extra virgin olive oil is the premium grade of olive oil, produced from pure, cold-pressed olives. It boasts a rich flavor and contains no more than 0.8% acidity.

Product of refers to the origin of the oils. Imported from or Packed in refers to where the oil was shipped or bottled.

Monocultivar refers to olive oil made from a single variety of olives, highlighting the distinct characteristics of that specific cultivar.

Color is not a reliable indicator of flavor or quality. Extra virgin olive oil can range from yellow to dark green.

Adulteration and mislabeling are separate issues. Quality can change over time due to exposure to light, heat, and air. Look for quality seals and taste the oil to ensure it meets your expectations. You can also do a test in your home to check the possibility the olive oil you purchased is adulterated.

Look for packaging that protects from light and air, such as dark or opaque containers.

Extra virgin olive oil is costlier due to strict quality standards, labor-intensive cultivation and harvesting methods, and lower yields compared to refined oils.

Slight bitterness in extra virgin olive oil indicates high quality and the presence of antioxidants like polyphenol compounds, which are beneficial for health. Bitterness, if any, will disappear after 2 months.