Freezing olive oil in the refrigerator or freezer is not conclusive evidence that it is extra virgin or 100% authentic, and the so-called refrigerator test cannot be relied upon to evaluate the quality of the oil. This test is considered inaccurate because there are types of oil that are not of high quality, such as blended oil or pomace oil, that also solidify at different temperatures.

No, this is not considered evidence of high acidity. This sensation is a result of the oil containing a high percentage of natural antioxidants known as Polyphenols, specifically a potent compound called Oleocanthal. This is a compound that possesses natural anti-inflammatory properties similar in effect to ibuprofen, and it reacts with specific receptors at the back of the throat, causing this burning sensation. Therefore, the stronger this sting, the richer the oil is in health benefits.

No, green olive oil is not better than yellow. The major difference between them lies in the timing of the olive harvest itself, the olive variety, or the geographic climate. In the world of olive oil evaluation, color is not actually an indicator of quality; certified olive oil tasting experts use blue or dark red glasses specifically to hide the color of the oil during testing, so that the color does not influence their objective assessment of its quality and flavor.

Exposure of olive oil to natural light for short periods does not affect it, whereas bright light (sunlight) is one of olive oil's worst enemies, along with heat and oxygen; continuous exposure to light accelerates its degradation and spoilage over an extended period.

Yes, it is considered healthy, but it is not recommended to expose the oil to very high heat for a long time. Although it is true that exposing olive oil to heat may reduce some volatile flavors and cause it to lose a small portion of its heat-sensitive antioxidants, it does not turn into toxins as many claim; rather, it remains a healthy fat that is highly beneficial for cardiovascular health.

Yes, olive oil affects a diet, and its impact can be a double-edged sword (positive or negative), depending entirely on the quantity you consume. Although it is a healthy food and very rich in high nutritional elements, its calories must be calculated accurately.

At Atraja, we don’t just settle for meeting international standards for extra virgin olive oil; we shatter records and expectations. We achieve laboratory analysis results of 0.4% acidity or less, and a peroxide value reaching (5-6). This allows Atraja oil to compete strongly and challenge the most expensive and finest olive oils imported from the best places in the world. In other words, it is not just extra virgin oil; it is world-class quality and exceptional purity that gives you peace of mind while using it.

We are absolutely confident in our products at Atruja, which is why we offer you a "Golden Guarantee" on every bottle of olive oil you receive: it is extra virgin olive oil. We don't just guarantee the quality with words; we back it up with laboratory analyses and data, and we guarantee the authentic taste and flavor that you will notice the moment you taste the difference in your food. If you are not satisfied with the oil or feel it does not meet the highest quality standards we promised you, your rights are protected, and you can return it. With Atruja, you are buying world-class quality with 100% peace of mind.