Just like your fruits and veggies EVOO is best fresh. I recommend to look for the Harvest Date on the bottle. After harvesting and milling, the bitter and peppery flavours are at their greatest dimensions. Seasonal, regional and varietal characteristics shine through. Health-giving properties such as antioxidants and oleic acid are also at their peak. Vezorla is committed to freshness and transparency in every aspect of what we do. We declare the harvest date on the back label. Freshness is a important measure of quality. Why would you accept any less? Use it generously- and soon! 

First cold pressing is an outdated concept, but is still used as it is were a mantra. Before the appearance of continuoius manufacturing systems currently used in the vast mayorityof mills, the only extraction system for olive oil was that of presses (hydraulic press). After each harvest, the olives were deposited in stone mills or in beam presses that squeezed the fruits to obtain all their juice. The first juice that was extracted and cold pressed directly was of higher quality than those obtained on subsequent pressings. At the present, extra virgin olive oil is produced using cold extraction with centrifuges at a temperature of less than 27C, a system that guarantees maximun quality by preserving all the organoleptic and nutritiional properties of the olive juice intact.