Frequently Asked Questions

Can you explain all of this widespread fraud in the extra virgin olive oil industry?

Lately it seems like the media has been focused on the fraud occurring in the olive oil here for more. 


So what sets your olive oil apart from the store-bought brands?

Stamatopoulos & Sons extra virgin olive oil scored exceptionally high in the chemistry and sensory tests performed here for more.


What kinds of olives are used to make your extra virgin olive oil?

At Stamatopoulos & Sons, we use koroneiki olives, which are slightly bitter to eat here for more.


What are polyphenols? 

Polyphenols are a class of antioxidants found in extra virgin olive oils which help protect here for more. 


Does my olive oil expire?

Olive oil has a tricky shelf life, based here for more.


How does your olive oil get to America?  

Stamatopoulos & Sons extra virgin olive oil is packaged into huge vats here for more.


Is there a difference between infused olive oil and flavored olive oil?

Flavored olive oil is generally loaded with chemicals, additives, preservatives, here for more.


I have heard olive oil is not safe to cook with at high temperatures. Is this true?

Regarding most olive oils, this is true. However, Stamatopoulos & Sons extra virgin olive here for more.


What is the best way to store olive oil?

To extend shelf life, extra virgin olive oil should always be here for more.


Is your olive oil free from gluten, Genetically Modified Organisms, nuts, pesticides, chemicals, sugar, and dairy? 

Stamatopoulos & Sons extra virgin olive oil does not here for more.


How is your organic olive oil actually certified? 

BioHellas is the standard for organic produce in Greece. The here for more.


How can I tell if my olive oil has gone bad or is rancid?

Olive oil has gone bad if it tastes rancid. Rancidity is that stale taste and smell that you get when oil oxidizes over time here for more.