Did you know that: 

• All olive oils turn black if they are left to ripen; 
• To extract 1 L of olive oil you need 5-6 kgs of olives; 
• The level of acidity has little or nothing to do with the smell or taste of the Olive Oil. 
• The acidity has to do with the quantity of free fatty acids that are in the Olive oil and also with the variety and ripeness of the olive when it is harvested; 
• The colour of Olive Oil is not related to its quality. A green Olive Oil is made from green olives while a golden Olive Oil is made from riper olives. In general though, Olive Oil is made from a mix of olives with varying degrees of ripeness; 
• Because Olive Oil is a natural product, unlike wine, it does not improve with age. Therefore it is advisable to use it as soon as possible. When kept in ideal conditions it can be conserved without losing its characteristics for as long as 18 months after pressing; 
• Olive oil should be kept in glass containers, (preferably dark ones) or in stainless steel. It should be kept in a cool, dark place and far from products with intense smells so as to avoid absorbing other characteristics; 
• Olive Oil can solidify at low temperatures. However, it returns to its original state at room temperature without losing any of its properties; 
• Niel Armstrong left a golden olive branch on the moon as a symbol of peace; 
• You can use Olive Oil in your cakes instead of margarine. 

Just follow the measures on the following conversion table: