Frequently Asked Questions

The statement that "extra virgin olive oil is only suitable for cold dishes" is incorrect. The better the oil, the more stable its quality. Extra virgin olive oil has a smoke point as high as 200-210 degrees Celsius, so it can certainly be used cold or cooked without spoiling.

Most people are reluctant to use good oil for cooking hot food, thinking it's too wasteful. But little do they know that the oil they put in their stomachs should be good oil that is stable and doesn't deteriorate!

Using extra virgin olive oil for salads and cold dishes allows you to better appreciate its flavor and retain more nutrients, which is ideal. However, the same principle applies to most vegetables. Lettuce retains more vitamins and minerals than cooked vegetables.

The olive harvest time varies slightly each year, generally falling between October and December, but usually around November.

Monva's Dominus and Masina Valley Extra Virgin Olive Oil has an olive polyphenol content of over 616 mg/kg, while the general value is over 500 for good oils, so ours far exceeds that!

The PV value, or peroxide value, represents the degree of oil oxidation. It must be below 20, and our Masina Valley olive oil has an extremely low PV value of 6.95. Moreover, its acid value is 0.11! It's not only top-grade olive oil, but also a long-standing model among extra virgin olive oils!

Actually, the most important thing about drinking olive oil is that it suits individual tastes. I highly recommend buying some to try and see if it suits you!

You can safely consume any product that meets the criteria of "Extra Virgin Olive Oil"!

Not to mention Dominus olive oil, a world champion produced by Monva, which is an excellent choice for drinking raw.

In Spanish culinary culture, using olive oil in cooking and drinking a small glass of it daily are common practices. If you'd like to try it yourself, feel free to use Dominus for drinks and Valle Magina for cooking—it's a wonderful combination.

Our carefully selected Monva olive oil estate produces world champion olive oils, Dominus and Valle Magina extra virgin olive oil. Their oleic acid level is consistently below 0.15, making them top-quality oils with extremely low acid value!