FAMILY OLIVE OIL

We currently deliver to all countries in the European Union, except Malta, Türkiye and Cyprus.

However, we are working hard to make our olive oil available in countries outside the EU.

Deliveries usually take 3-5 days after ordering.

Shipping costs within Germany are €4.90. Shipping is free for orders over €59 (equivalent to 6 bottles of 250 ml each).

Shipping costs within the EU are €11.90. Shipping is free for orders over €100 (equivalent to 6 bottles of 500 ml each).

Yes, you can heat olive oil and it is great for cooking. High-quality olive oil, such as extra virgin olive oil, has a smoke point of around 190–210 °C , making it suitable for most cooking methods such as frying, baking or sautéing.

Here are some tips:

1. Gentle heating: Olive oil is ideal for medium temperatures, such as frying vegetables or meat. It retains many of its healthy properties.
2. Frying: You can also use olive oil for frying as long as the temperature remains below the smoke point (approx. 180 °C).
3. Do not overheat: Avoid extreme heat (over 210 °C), as this can cause the oil to burn and healthy components to be lost.

Polyphenols are natural compounds found in plants and are responsible for many of their health benefits. They belong to the group of phytochemicals and are known for their antioxidant, anti-inflammatory and health-promoting properties.

No, flaky olive oil is usually not a problem and does not mean that the oil is bad or spoiled. Flaking can have various harmless causes:

Cold: Olive oil solidifies at low temperatures (below about 12-14°C) and begins to form flakes or cloudiness. This is because the natural waxes and fats in the oil crystallize. Once the oil returns to room temperature, the flakes dissolve and the oil becomes clear again.

The flakes or cloudiness do not affect the taste or health benefits of the olive oil. It is still safe and of high quality.

Slowly bring the olive oil to room temperature by placing it in a warmer room. The flakes will dissolve without damaging the oil.

Please store in a cool place - ideally 13°C to 18°C ​​- and protected from light. It will then last for at least 2 years.

Yes, a bitter and pungent taste in olive oil is completely normal and even a sign of high quality, especially in extra virgin olive oil . These flavor notes come from the polyphenols that are responsible for the health benefits of olive oil.

1. Bitterness: Bitterness is caused by natural polyphenols such as oleuropein, which are mainly found in olives that were harvested early (green). This is a quality feature that indicates a high content of antioxidants.
2. Spiciness: The sharp, peppery aftertaste is caused by a compound called hydroxytyrosol, another type of polyphenol. This spiciness is particularly typical of fresh olive oil.
3. Early harvest: Olive oil from early harvested, green olives often has a more intense taste – more bitter and sharper – than oil from ripe olives.