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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 |
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| 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 |
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| 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 |
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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?
| We are certified organic by Ecocert international, a German certifying agent |
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| approved by the USDA. |
I need few cases to try the product on my shelves, do you have minimum quantities per order?
| There are no minimum Quantities set, but you will need to apply for an account |
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| with us. Once approved we will ship the quantities that you want. |
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 |
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| it to 2 years with the same characteristic if stored properly. All of our condiments have 2 years as shelf life. |
Would you ship mixed containers of olive oil and condiments?
| Absolutely, all of our products come out of the same facility. We do ship mixed |
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| containers with palets of different condiments and palets of different sizes of olive oil. |
Would you private label your products?
| Yes, we will private label. |
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 |
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| 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 |
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| 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.
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Is cold pressed an indicator of better quality?
| No! “Cold-pressed” is not an indicator of better quality of the olive oil. The |
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| 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. |
What does the quality of olive oil depend on?
| The quality of oil depends on various factors, which are all part of the entire |
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| production cycle, from the selection of olives at the correct point of ripeness, the kind of extraction process, to the storage of oil. All these factors contribute to determining the quality of the end product. |
How do I taste olive oil?
| There are two ways to taste olive oil: |
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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
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. |
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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
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How can we know if an olive oil is a good quality olive oil?
| Brands that are offered from companies that own their mills, like Terra Delyssa |
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| and some others, are always preferable. These companies are producers and have absolute control over their olives and oils while other big companies are simply sellers of olive oil and will buy their olive oil from different countries and different mills looking generally for lower prices.
An extremely low price should alarm a careful consumer : An Extra virgin olive oil in any kind of store can not be sold for less than $6.00 the liter. It is simply not feasible and not acceptable. Quality olive oil will have a reasonable pricing of 8-10$ per liter (34 oz).
Taste : an intense olive taste together with more or less intense bitter and spicy sensations is an evidence of a fresh olive under ripened pressed in the perfect timing to present the freshest of the olive oil. |
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 |
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| 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 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, unlike most of the other olive oils, is produced in the company’s |
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| 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. |
Is the oil still edible when it looks cloudy or white?
| Yes, cloudiness is a natural effect due to exposure to low temperature, below |
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| around 10°C/50°F. However the 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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the olives, with no application of heat.
| TEMPERATURE |
TYPE OF FOOD |
| Medium (130–145o C) |
High water content: vegetables, potatoes, fruit… |
| Hot (155– 170o C) |
Coated in batter, flour or breadcrumbs, forming a crust |
| Very hot (175–190o C) |
Small, quickly fried: small fish, croquettes |
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When are olives generally harvested?
| From November to January, when olives are ripe. This varies according to the |
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| region. In Terra Delyssa we generally start harvesting by the end of November till end of January. |
What is the average lifespan of an olive tree?
| Olive trees live hundreds of years, some trees make it even up to thousands of |
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| years. |
How much olives you use to make 1 liter of olive oil?
| No, we use 5 kgs of olives (around 10 lbs) to make 1 liter of olive oil (34 foz) |
Is Extra virgin olive oil good for cooking and frying?
| Extra virgin olive oil is great to eat raw and to cook with, although still the |
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| healthiest for frying , we would recommend using the Terra Delyssa Extra light olive oil for frying as it has very high smoking point. |
How is olive oil good for frying?
| When heated, olive oil is the most stable fat, which means it stands up well to high |
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| frying temperatures. Its high smoking point (210o C) is well above the ideal temperature for frying food (180o C). The digestibility of olive oil is not affected when it is heated, even when it is re-used several times for frying. |
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