Frequently asked questions
Can I cook with Aloni olive oil?
Absolutely. While Aloni’s delicate aroma makes it perfect for finishing dishes and salads, it’s also excellent for cooking. Extra virgin olive oil maintains its nutritional and antioxidant properties even when heated — making it a healthy choice for sautéing, baking, or roasting.
Why is Aloni a filtered extra virgin olive oil?
After our olives are cold-pressed, the fresh oil naturally contains tiny fruit particles and traces of water. Filtering gently removes these elements, ensuring a crystal-clear, golden oil that keeps its taste and aroma intact over time. By filtering right after milling, we preserve the vibrant fruitiness and prevent natural residues from fermenting inside the bottle. This process helps Aloni remain stable, pure, and full of beneficial nutrients — just as it was meant to be.
What does “low acidity” mean?
Acidity is a measure of quality in olive oil — the lower it is, the purer and fresher the oil. With an acidity below 0.5%, Aloni belongs to an elite category of extra virgin olive oils, reflecting careful harvesting, cold pressing within hours, and gentle handling from grove to bottle.
What makes Aloni rich in polyphenols?
Polyphenols are natural antioxidants that protect both your health and the oil’s flavor. Aloni’s olives are harvested early, when polyphenol levels are at their peak, resulting in an olive oil that supports heart health and offers a peppery, slightly bitter finish — a true mark of quality.
Is it true that a Greek artist painted the visuals for the bottle?
Yes — each Aloni bottle is adorned with artwork created by a contemporary Greek artist; it’s a celebration of Greek creativity and heritage.