Leptis Magna olive oil: frequently asked questions
Straight answers about Leptis Magna, an extra virgin olive oil from Libya, and about extra virgin olive oil in general: what the numbers mean, how to store it, whether you can cook with it, and why it tastes the way it does.
About Leptis Magna
What is Leptis Magna olive oil?
Leptis Magna is an extra virgin olive oil from Libya. It is cold pressed from an early, green harvest, pressed within hours of picking, and has free acidity of 0.4% or less. It is golden green in color.
Is Leptis Magna olive oil from Libya?
Yes. Leptis Magna is a Libyan olive oil. It takes its name from the ancient city of Leptis Magna (Lebda) on Libya's coast; the brand is not the archaeological site. Read more about Libyan olive oil.
What does “early harvest” mean?
Early harvest means the olives are picked early in the season, while they are still mostly green, rather than left to ripen fully on the tree. Ripeness at harvest is one of the factors, along with variety, place and climate, that affect how much phenolic content an olive oil has. 6 The IOC's tasting method describes bitterness as typical of oil from green olives, and pungency as typical of oil made at the start of the season, mostly from unripe olives. 7
Quality and grades
What does free acidity of 0.4% or less mean?
Free acidity measures the free fatty acids in the oil, expressed as grams of oleic acid per 100 g. The international limit for extra virgin olive oil is 0.80 g per 100 g, so 0.4% is half that ceiling. 1 It is a lab measure of how sound the olives and processing were, not a sour taste you can notice.
Does low acidity alone prove an oil is extra virgin?
No. Refined olive oil has an even lower limit, 0.30%, because refining strips out free fatty acids. 1 Extra virgin also has to pass limits for oxidation and UV absorbance, and a trained tasting panel must find no defects and some fruitiness. See olive oil grades explained.
What does cold pressed mean?
It means the oil was extracted at a low temperature, without heat that could alter it. Under EU rules, the label terms “first cold pressing” and “cold extraction” may only be used for extra virgin or virgin olive oil obtained below 27 °C. 2 Leptis Magna is cold pressed.
What is the difference between extra virgin olive oil and “olive oil”?
Extra virgin olive oil is obtained from olives by mechanical means only and meets the top-grade limits. A bottle labelled just “olive oil” is a blend of refined olive oil and virgin olive oils. 1,2 Olive pomace oil is a different product again and may not be sold as “olive oil”. 1
Storage and use
How should I store olive oil?
Keep it sealed, in the dark and away from heat. The International Olive Council names light as the main threat and heat as the second, and recommends storing oil between 13 and 25 °C, away from stoves, radiators and windows. 3 Keep it away from strong smells too, since oil absorbs odors. 3
How long does olive oil keep after opening?
The International Olive Council advises using an opened container as quickly as possible, within 1 to 3 months, and keeping it tightly closed. 3 It also recommends buying only as much as you can use within a year, because olive oil does not improve with age. 3
Should I keep olive oil in the fridge?
You can, but you don't need to. Cold (around 4 °C) slows oxidation, but some of the oil may solidify and turn cloudy; this is reversible and does not affect quality. 3 A dark cupboard between 13 and 25 °C is the recommended place. 3
Can you cook and fry with extra virgin olive oil?
Yes. In a 2010 study of domestic deep-frying, every olive oil tested, including an extra virgin oil, lasted 24 to 27 hours of frying before reaching the legal limit for degradation, against 15 hours for a vegetable oil blend. 4 The extra virgin oil in the study showed low levels of oxidation. 4
Is sediment at the bottom of the bottle a problem?
No. Extra virgin and virgin olive oils can form a natural sediment in storage. The International Olive Council says this is not a cause for concern, though pouring the clear oil off the sediment helps keep its quality. 3
Tasting
Why does extra virgin olive oil taste bitter or peppery?
Bitterness and pungency come from phenolic compounds that fresh, unrefined olive oil keeps. A 2005 study in Nature traced the sting at the back of the throat to one of them, which the researchers named oleocanthal. 5 A cough after a sip is a normal sign of a fresh oil.
How can I tell if olive oil has gone bad?
Smell it. Oxidation produces volatile compounds that give a rancid smell, and the International Olive Council calls smell a useful sign of oxidation. 3 The IOC's tasting method lists other defects too, such as fusty/muddy, musty and winey-vinegary. 7
How do I taste olive oil properly?
Pour a spoonful into a small glass, warm it in your hand, smell it, sip it while drawing in air, then swallow and notice the finish. Our tasting guide walks through each step with short videos.
Sources
- Trade standard applying to olive oils and olive pomace oils, COI/T.15/NC No 3/Rev. 22
- Olive oil: labelling under Commission Delegated Regulation (EU) 2022/2104
- Consumer guidelines on the best storage conditions for olive oils and olive pomace oils, COI/CBPS/Doc. No 1
- Olive oil stability under deep-frying conditions
- Ibuprofen-like activity in extra-virgin olive oil
- Hydroxytyrosol and cytoprotection: a projection for clinical interventions
- Sensory analysis of olive oil: method for the organoleptic assessment of virgin olive oil, COI/T.20/Doc. No 15/Rev. 11