Olive oil solidifying in the refrigerator or freezer is not conclusive evidence that it is extra virgin or 100% authentic. The so-called fridge test cannot be relied upon to evaluate oil quality, as this test is inaccurate; low-quality oils, such as blended oil or pomace oil, also solidify at different temperatures.

No, this is not considered evidence of high acidity. This sensation results from the oil containing a high percentage of natural antioxidants known as polyphenols, specifically a powerful compound called oleocanthal. This compound 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, the variety of the olives, 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 oil's color during testing, so that the color does not influence their objective assessment of its quality and flavor.

Short-term exposure of olive oil to natural light does not affect it, whereas bright light (sunlight), along with heat and oxygen, is one of olive oil's worst enemies; 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 period. 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 promote; rather, it remains a healthy fat that is very beneficial for cardiovascular health.

Yes, olive oil affects your diet, and its impact can be a double-edged sword (positive or negative), depending entirely on the amount you consume. Although it is a healthy food and very rich in high-quality nutrients, 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 figures of 0.4% acidity or less, and a peroxide value reaching (5-6). This makes Atraja oil a strong competitor, challenging the most expensive and finest olive oils imported from the best regions in the world. It’s not just extra virgin oil; it’s global quality and exceptional purity that give you peace of mind with every use.

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