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FAQ
Professional FAQ
Consumers' FAQ
online store FAQ
Would you sell olive oil in bulk with less than a container load?
Yes, for bulk orders less than container loads, we would ship from our warehouses in
Newark New Jersey, in Metal drums. Would you offer all of the categories of olive oil in Bulk?
Yes, we do offer, organic, Extra virgin, pure and refined in Bulk, shipped in Flexi tanks
and metal drums. How can I make sure that I will receive the bulk oil with the quality that I need?
You will receive 2 or 3 samples of the existing olive oil. You taste and choose the
most appropriate taste. If not attracted to any, we will mix oils for you and get to the most suitable acidity and taste you need.
After your first order, we will keep your preferences on file and will always serve you with the exact same quality. Are your products Kosher certified ?
Yes, we are Star K Kosher certified.
Who issued your Organic certification?
ECOCERt International , a USDA approved certifyer
We are certified organic by Ecocert international, a German certifying agent approved by the NOP USDA organic program. I need few cases to try the product on my shelves, do you have minimum quantities per order?
yes, we do have a one palet minimum order. exceptions ...
yes, we do have a one palet minimum order. Some exceptions exist, call one of our sales reps to study the possibility of smaller orders. What’s the shelf life of your products?
Olive oil, generally, has a shelf life of up to 18 months, our olive oil will even make it to 2 years with the same characteristic, taste and nutrition facts, if stored properly. All of our condiments have a 2 years shelf life. Would you ship mixed containers of olive oil and condiments?
Absolutely, this is one of the advantages we have. all of our products come out of the same facility. We do ship mixed containers with palets of different condiments and pallets of different sizes of olive oil. Would you private label your products ?
Yes, we do private labeling, we would even put all of our knowledge to assist you in getting your art-work ready.
We had many experiences with private labeling and with some well reputated brands. Can you take care of the import documents and all the shipping process?
Yes, for customers who don’t have the experience or just don’t want to deal with the administrative process of the import, we will take care of every thing.
What is acidity?
It is the percentage of the free fatty acids present in an oil and indicates the level of conservation of olives used in extraction. Obviously olives in a better state of conservation will result in an oil with lower acidity. It is not possible to determine acidity of an oil by simply tasting it. It can be measured only through chemical analysis. This is why it is necessary not to confuse the intense and spicy flavour of fresh and healthy oil with high acidity. What does cold-pressed mean?
It is the methods of extraction by the traditional pressing system. Is cold pressed an indicator of better quality?
No! Cold-pressed is not an indicator of better quality of the olive oil. The quality is not guaranteed because if poor quality olives are cold-pressed, the oil obtained will be Extra Virgin but poor quality! In addition, such an extraction system does not guarantee that hygienic standards are respected since during various stages of extraction. How do I taste olive oil?
There are two ways to taste olive oil:
1. Savor the aroma: smell deeply and repeatedly to appreciate the bouquet.
2. Appreciate the taste : eat a slice of apple to cleanse your palate, and then hold some olive oil in your mouth until it is warm, noticing its flavor and aftertaste. Educate your taste buds with the huge variety of oils available.
The olive oil source website gives those classifications and terms for olive oil tastes:
Olive Oil Tasting Terms
Olive oil is graded by its acidity and also by its flavor as judged by experts. Experienced tasters can discern a multitude of good or bad characteristics. Below - Red refers to undesirable, green to desirable traits
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Almond - nutty
Artichoke: a flavor which reminds one of artichoke.
Astringent: A puckering sensation in the mouth created by tannins
Banana
Bitter: Many new to olive oil are surprised to find that this is a preferred characteristic of olive oils; usually obtained from green olives or olives turning color.
Buttery
Fresh: Good aroma, fruity, not oxidixed
Fruity: an oil is fruity when its flavor and aroma are similar to that of a mature olive. If you have stood over the olive grinder or press, fruity is what you smell. Many oils initially seem fruity. This characteristic may disappear in a few months in some oils, a truly fruity oil maintains this characteristic aroma through time.
Grass: the taste of grass - seen often in green olives or those crushed with leaves and twigs
Green: A young, fresh, fruity oil. Often mixed with bitter. Spicy-bitter cough sensation at the back of the throat.
Harmonious: all the qualities of the oil blend and work well with each other
Hay: Dried grass flavor
Peppery A peppery bite in the back of the throat which can force a cough
Pungent: A rough, burning or biting sensation in the throat - peppery
Soave: mature olives can produce this characteristic. Sweet, palatable aftertaste.
Sweet: The opposite to bitter, stringent or pungent. Found in mellow oils. |
Bitter: a good trait in moderation but bad if overpowering. Produced by olives that are unripe and with little meat.
Brine salty taste - oil made from brined olives
Burnt: prolonged heating during processing
Dirty: oils which have absorbed the unpleasant odors and flavors of the vegetable water after pressing which they have remained in contact for too long.
Dreggish: odor of warm lubricating oil and is caused by the poor or lacking execution of the decanting process.
Flat Oils which have lost their characteristic aroma and have no taste.
Frozen: due to olives which have been exposed to freezing temperatures. When cooked, this oil gives off very unpleasant odors.
Fusty: due to olives fermenting in piles while in storage waiting for pressing
Greasy - a diesel, gasoline or bearing grease flavor
Heated: prolonged heating during processing,
Musty: moldy flavor from being stored too long before pressing
Metallic Oils processed or stored with extended contact to metal surfaces.
Moldy: from unhealthy or fermented olives due to excessive storage in warehouses
Olearic Fly: oil from fruit stricken by this insect: the flavor is both rotten and putrid at the same time.
Phenic acid: pertaining to poorly kept very old oils.
Poor conservation: the oil absorbs the odors and flavors of everything surrounding it even if not in direct contact. A very common defect.
Rough: Pasty, thick greasy mouth feel
Vegetable water: Stored in contact with the juice from the olive |
What does the quality of olive oil depend on?
The quality of the olive oil depends on various factors, which are all part of the entire production cycle, from the selection of olives at the correct point of ripeness, the kind of extraction process, to the storage of the olive oil. All these factors contribute to determining the quality of the end product. How can I know when my olive oil isn’t good to eat anymore?
Eating olive oil that hasn’t been perfectly stored is not dangerous. If you are unsure about your olive oil, check its smell and taste. A mouldy or wine taste indicates that the olives have been wrongly stored; a metallic taste indicates that the olive oil has been in contact with metal for too long; and oxidation during storage will cause the oil to become rancid. How can Terra Delyssa guarantee the Quality of my Olive oil.
Terra Delyssa is produced in the company’s own mills and crashed from the company’s own olive trees. The strictest and most serious quality control possible.
Our Mills have organic and kosher certifications and respect all of the IOOC regulations. Terra Delyssa’s managers are members of the IOOC. Is the olive oil still edible when it looks cloudy or white?
Yes, cloudiness is a natural effect due to exposure to low temperature, below around 10°C/50°F. However the olive oil won’t lose any of its qualities even when exposed to low temperatures. During wintertime you can often notice this effect, even on the shelves of your supermarket. It gets clear again after some time at room temperature. How long does olive oil last?
Olive oil lasts for a relatively long time (up to 1 year and a half). It keeps its natural properties due to the presence of natural antioxidants. Don’t keep it for long time in a clear carafe next to your stove. Heat and light will shorten the olive oil shelf life. How do I store olive oil?
It’s very easy to store olive oil. If you store it closed, in a dark place, at room temperature, it has a natural resistance. Remember that storing olive oil in the fridge can cause partial/total solidification, although it doesn’t affect the quality. [shelf life] How is extra virgin olive oil produced from olives?
What does “extra virgin” mean?
“Extra virgin” means that the oil comes from the first cold pressing of olive oils. It is the finest olive oil, and has a maximum acidity level of 1%. Is acidity an important feature for extra virgin olive oil?
According to the European Legislation every Extra Virgin Olive Oil must have an acidity level below 1%. Terra Delyssa Extra virgin olive oil always has an acidity below that level and generally as low as 0.35% What does first cold pressing mean?
It means that extra virgin olive oil is obtained exclusively from the first pressing of the olives, with no application of heat When are olives generally harvested?
From November to January, when olives are ripe. This varies according to the region. In Terra Delyssa we generally start harvesting by the end of November till end of January.
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