Useful Info / FAQs
We’ve tried our best to add as much information as possible about Olive Oil but in case you can’t find what you’re looking for in the site, you can find a list of frequently asked questions here. If you can’t find what you’re looking for, you can ask Maria by clicking the contact (envelope) button above
- Do you charge for delivery?
- Delivery is included in the price for mainland United Kingdom addresses.
- I am a delicatessen – how can I stock Olive Branch Olive Oil?
- Thanks for your interest! Please email firstname.lastname@example.org and inform us of your details. We will contact you with further information
- Where can I buy Olive Branch Olive Oil?
- We currently sell at Farmers Markets across London as well as in our own online shop which you can access by clicking here
- Do you need to use different types of Olive Oil for cooking and for finishing (i.e. on salads etc)?
- Technically, you can use the same Oil in all types of cooking but you must think about the cost impact of using good quality Oil. In Greece where there is an abundance of Extra Virgin Olive Oil, households typically use the same Oil for all their cooking and finishing. The only time they use a lower quality Oil is for frying chips – yes, they fry chips in Olive Oil!! Here in Britain, good quality Oil is typically higher in price, so we have developed a culture of differentiation across cooking and finishing. If you do wish to differentiate, we would advise you to use our Olive Branch Oil mainly for finishing – i.e. on salads and on finished pastas / casseroles.
- Are all Extra Virgin Olive Oils the same?
- Not all Extra Virgin Olive Oils are the same. There are many different factors which influence the quality of Extra Virgin Olive Oils. These include the type of Olive, soil, climate and the stage and process of picking and pressing the Olives. All in all, these factors influence the acidic content in Olive Oil, the acidic content being a determinant of the Oil’s quality.
- What is the difference between extra virgin and virgin Olive Oil?
- Olive Oil is classified according to its acidic content. In order to qualify for the Extra Virgin category, it must have less than 0.8% acidity. The lower it gets below 0.8%, the better the quality. Our Oil with 0.3% acidity is recognised as a superior level and determinant of a high quality product.