In Lebanon, olives are typically harvested between October and December. The exact timing depends on the variety and the desired ripeness of the olives. For high-quality extra virgin olive oil, the fruits are usually harvested early, while still green or slightly violet, to ensure an intense aroma and high nutrient content.

At Honeydew, November is the ideal time to harvest our olives to guarantee their full, rich flavor

"Cold press" refers to a method of extracting oil from olives without using high heat or chemicals. The olives are crushed, and the oil is extracted mechanically at a temperature below 27°C (80°F). This process helps preserve the natural flavors, nutrients, and antioxidants, resulting in high-quality olive oil, often labeled as extra virgin.

For olive oil, "cold pressed" and "extra virgin" hold the same meaning. If you see "extra virgin olive oil" on the label, it means the oil is cold pressed.

The difference between "olive oil" and "extra virgin olive oil" lies in their production process, quality, and taste:

Olive Oil

• Type: Refined or pure olive oil.
• Production: Typically a blend of refined olive oil (processed with heat or chemicals to remove impurities) and a small amount of virgin olive oil for flavor.
• Flavor: Neutral taste, less fruity or aromatic.
• Smoke Point: Higher, making it suitable for high-heat cooking.
• Nutrients: Contains fewer natural antioxidants and nutrients due to refining.

Extra Virgin Olive Oil

• Type: The highest quality olive oil.
• Production: Cold-pressed from fresh olives without the use of heat or chemicals.
• Flavor: Rich, fruity, and aromatic with a slight peppery finish.
• Smoke Point: Lower, better for drizzling, salads, or low-heat cooking.
• Nutrients: Packed with antioxidants, polyphenols, and healthy fats.

In short, extra virgin olive oil is unrefined and retains its natural flavors and health benefits, whereas regular olive oil is refined and better suited for cooking.

Here are the approximate smoke points of different olive oils, which are essential for determining the right temperature for frying and heating:

Extra Virgin Olive Oil (like honeydew)

• Smoke Point: ~190°C (375°F)
• Best For: Frying at low to medium heat, drizzling, dressings, and dips.

Virgin Olive Oil

Smoke Point: ~210°C (410°F)

Best For: Frying at medium heat, sautéing, and light heating.

Pure/Refined Olive Oil

• Smoke Point: ~240°C (465°F)
• Best For: Frying at high heat, deep frying, roasting, and grilling.

General Cooking Temperature Guidelines:

• Sautéing: ~120–180°C (250–350°F)
• Frying: ~175–190°C (350–375°F)
• Baking: ~180–200°C (350–400°F)

Always keep the smoke point of the oil in mind to avoid burning and to preserve flavor and nutrients when heating or frying.

At honeydew we have been maintaining an acidity level of < 0.3% for years!

But what does that actually mean?
The acidity level of olive oil is a critical measure of its quality and freshness. Here's its significance and how it is tested:

Significance of Olive Oil Acidity

1. Quality Indicator: Acidity reflects the amount of free fatty acids present, which indicates how much the oil has degraded. Lower acidity levels mean higher-quality oil.

• Extra Virgin Olive Oil: Must have an acidity of less than 0.8%.
• Virgin Olive Oil: Acidity ranges between 0.8% and 2%.

1. Taste and Flavor: High acidity can lead to a rancid or unpleasant taste, while low acidity contributes to a smoother, fresher flavor.
2. Freshness: Acidity increases when olives are damaged, overripe, or processed poorly, signaling a lack of freshness.
3. Health Benefits: Lower acidity oils often retain more antioxidants and beneficial compounds.

How is Acidity Tested?

1. Chemical Analysis: Acidity is measured in a laboratory using a process called titration, which determines the percentage of free fatty acids (oleic acid) in the oil.

** Sensory Testing gives no indication of the acidity.
**Label Verification: Acidity should typically be listed on the product label for high-quality olive oils, especially extra virgin.

When selecting high-quality olive oil, you should focus on taste and quality.

• Taste: Olive oil generally falls into two main categories:
• Quality: The most critical aspect is ensuring the oil is pure and has a low acidity level (<0.8%). Low acidity indicates that the oil was produced from fresh olives and with a clean process, qualifying it as "cold-pressed extra virgin." However, not all olive oils labeled "Extra Virgin" or "Bio" meet these standards. Many brands lack transparency, particularly about acidity levels or pesticide residues.
  Even within Europe, regulations and audits for these labels can be inconsistent.

To ensure you’re getting the best, look for:

1. Transparent brands: Those that provide test results showing low acidity and minimal pesticide levels.
2. Non-EU sources: Olive oils from countries like Lebanon often undergo stricter testing before being imported to Europe.

For example we at honeydew, offer family-made olive oil sourced from Lebanon with an acidity of <0.3% (extremely rare). Their production process is powered by solar energy, and they openly share test results proving minimal pesticide residues. Additionally, they support children with Down syndrome through their revenues—a perfect blend of quality, sustainability, and social responsibility.