Question 1

Was the oo pressed same day it was harvested? does it turn cloudy white when it’s put in refrigerator? which is a good way to test it’s authenticity.

Accepted Answer

Hello Paul,
Thank you for your interest in our brand.
Yes, I can absolutely confirm the olives are pressed the same day, and in fact within 7 hours maximum of harvest: our mill is located right in the middle of our groves, allowing us to time harvest with he mill. Additionally we do not process any olives that are not ours!
If you place EVOO (any EVOO really) in the fridge, it will solidify. However, contrary to the internet postings here and there, it is not a sign of quality or authenticity. The first test is your nose and palate. It should smell fresh, fruity or grassy. If you drink a spoon, it should scratch the back of your throat (peppery), but more or less depending upon the olive cultivar. The bigger the scratch, the longer it will stay fresh (not rancid). But in the end, only full independent lab tests will prove it is the real thing (acidity level, and many other rather complicated criteria). We do that testing with independent labs.
Again, thank you for your interest in our brand

Question 2

Seller, why/how does your evoo list 20% higher monounsaturated fats vs almost all other olive oils on the market?

Accepted Answer

Thank you for your question. To completely answer your question, I need to get a tad technical. When you do a nutrition label, FDA guidelines ask you to round up or down. So for example, if the monounsaturated fat is 9.49, you list 9 gr. If it is 9.51 or more, you list 10.
Second, the monounsaturated fat is made of many Fatty acids, the main one (around 90% for EVOO) being Oleic acid. The content of Oleic acid will vary based on several factor: tree varietal, climate and degree of ripening of the olives at harvest. In Georgia, we need to harvest "green", with little to no black olives. This has benefits: higher polyphenol content (antioxidant) and higher oleic acid content. The drawback is lower yield, as a black olive contains more oil per lb. of olives than a green olive. The varietal of tree also plays a role.
I cannot comment on how other manufacturers have determined their Monounsaturated fat content, but between the rounding rule and the degree of ripening, it can explain the variations you noticed from bottle to bottle. Some oils match our content (10 grs per Tbsp.), some are lower (typically oil aiming for yield rather than quality).
Lastly, EVOO is a natural product and there also can be differences from one batch to another.
One more comment: since you seek (very rightly) a high monounsaturated fat content, you may also want to check out our High Oleic cold pressed Sunflower oil: the latest batch we tested came with 83% oleic acid and 12 Grs of monounsaturated per Tbsp. (20% more than EVOO, which is amazing considering EVOO is often regarded as the gold standard).
I hope this answered your question

Question 3

Is this 100% OO or is it cut with other oils?

Accepted Answer

100% EVOO from Georgia.

Question 4

Is there a chance that aluminium particles get in the olive oil?

Accepted Answer

That is probably a question for the producers, but I would sincerely doubt it.

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Fresh Press Farms Cold Pressed Mild Extra Virgin Olive Oil, 16.4 Fl Oz (Pack of 2), Georgia Grown, 100% American Made, Unrefined, Certified Whole30, Non-GMO, Keto, Paleo, Gluten Free

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