Frequently Asked Questions
Are all PJ KABOS Extra Virgin Olive Oils of single origin?
Yes, indeed! All our Extra Virgin Olive Oils are produced in the beautiful and lush Peloponnese region of Greece.
What are the ingredients of PJ KABOS Extra Virgin Olive Oil
100% Greek Extra Virgin Olive Oil, nothing else.
My Extra Virgin Olive Oil is bitter. Does this mean it is not good?
No, on the contrary, early harvest Extra Virgin Olive Oils are usually bitter and pungent as are our "Reserve" labels. Bitterness and pungency are also a good indication of a high Phenolic content. However, if you prefer an oil that is not bitter but on the sweet side our "Chef's Selection Classic" is the choice for you!
What is the phenolic content of PJ KABOS Extra Virgin Olive Oils?
Although the exact number fluctuates with each harvest year, bellow are the phenolic contents for our labels during production and using the HPLC chemical method of testing (Please note, the HPLC method of testing is the only method recognized by the International Olive Counsil. Other methods of testing like the NMR will give much higher number results -usually in the thousands- for the same oil).
Are any chemicals used during the extraction process of PJ KABOS Extra Virgin Olive Oils?
What are the main differences between the PJ KABOS Extra Virgin Olive Oil labels?
The two most noticable differences between our labels are 1)the taste intensities and 2) the Polyphenol levels. These are mainly a result of an early or later harvest and the geographical location of the trees.
How do I open the tin of PJ KABOS Extra Virgin Olive Oil?
Which PJ KABOS Extra Virgin Olive Oil should I use for everyday cooking at high temperatures?
We suggest you use our "Chef's Selection Classic" for the following reasons:
Which PJ KABOS Extra Virgin Olive Oil should I use as a finishing oil?
We suggest either our "Family Reserve" or "Family Reserve Organic" depending if you prefer a medium (Family Reserve) or more robust (Family Reserve Organic) tasting intensity. If on the other hand you prefer a delicate/sweet tasting Extra Virgin Olive Oil, our "Chef's Selection Classic" will certainly exeed your expectactions as a finishing oil as well.
Do PJ KABOS Extra Virgin Olive Oils indicate the harvest dates?
Yes, of course!
What is the smoke point of PJ KABOS Extra Virgin Olive Oils?
The smoke point for all our Extra Virgin Olive Oils is above 400F.
Is PJ KABOS really the best Extra Virgin Olive Oil?
We do not like using the term ‘the best’ for our product, because that is not respectful to others. What we can tell you is that for our given variety (Greek Koroneiki), PJ KABOS Extra Virgin Olive Oil is one of the world's best, as it has been declared by multiple global international competitions.
What is best, a filtered or unfiltered Extra Virgin Olive Oil?
Also, very importantly, if an oil is unfiltered the chances increase for something unwanted to pass on into the bottle the final consumer will purchase (I will not mention what these "somethings" might be).
Why can we not find PJ KABOS Extra Virgin Olive Oils in larger containers than 500ml (16.9 fl oz)?
Because it is best to buy Extra Virgin Olive Oils in small containers, please allow us to explain why this is:
Oh no... My order was damaged during transit, now what?
Not to worry, we have you covered!
In the unlikely event that your receive any of our products in anything but pristine condition, please contact us here with a photograph of the shipping box, shipping label and our damaged product. We will take it from there and make sure you receive a replacement in a timely manor.
How are Extra Virgin Olive Oils tasted by the professional judges in International Competitions?
Below is a rough guideline to the Olive Oil Tasting Process as performed by professional judges at international olive oil competitions:
- Put a small amount of PJ KABOS Extra Virgin Olive Oil in a short glass.
- Cover the top of the glass with your hand and swirl it around gently for 10 seconds—this releases all the aromas in the oil.
- Quickly remove your hand from the top and inhale. You should now realize all the fruity aromas this Extra Virgin Olive Oil has to offer.
- Next, sip a small amount—simultaneously taking in some oxygen—and swirl it around in your mouth. By doing this you will become conscious of not only the fruitiness but also the bitterness intensity of the olive oil.
- Finally, swallow the oil, and along with the bitterness note its pungency, felt as a burn at the back of your throat. The amount of bitterness and pungency is also a good indication of the existence of phenols (antioxidants) in an EVOO.
The professional tasting notes for all our Extra Virgin Olive Oils are described on our product detail page—why not try it for yourself and see if you can also identify these fresh tastes and aromas!
Truthfully, for some people even the thought of putting raw cooking oil in their mouth is not appealing. But when we speak of a high-quality, Extra Virgin Olive Oil, it’s quite enjoyable. However, as is with wine tasting, it does take some practice to learn how to identify the specific characteristics of an Extra Virgin Olive Oil. But it’s fun and worth the effort, thereby assuring yourself of the quality of the product you buy.