@foodbymaria: ‼️ 🚨 ⏰ NOT ALL OLIVE OILS ARE MADE THE SAME. Those standards, explained here. To purchase or learn more about my extra virgin olive oil, visit the link in my bio! 1. Harvest time Olives picked once a year, early in the season. → Higher nutrients, deeper flavor. 2. Time to press Cold-pressed within hours, not days. Freshness is in the timing. 3. Temperature Pressed below 27°C. No heat. No shortcuts. That’s what “extra virgin” actually means. 4. Acidity True quality EVOO stays under 0.8% acidity. Lower acidity = healthier olives + careful handling. 5. Ingredients 100% olives. One ingredient. One variety. Nothing blended.

Maria Koutsogiannis

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Region: CA

Friday 02 January 2026 17:24:24 GMT