Of course yes. For starters, olive oils do not have an expiration date, but a preferred consumption date, which means that they are recommended to be consumed before the indicated date. This means an oil cannot cause any harm to the body if it is consumed after that date, it will only possibly become after a long time, which is not harmful, but unpleasant to consume.

Any type of extra virgin olive oil is of the highest quality. We must not forget that there are thousands of differences between extra virgin olive oils or that bitter or spicy flavors are not defects, but, just characteristics of the oil itself.

It is perfectly normal! These small yellowish solid things appear in virgin oils when they are at low temperatures and are natural and healthy compounds in oil called waxes. Just put the oil in warm conditions to make it disappear again. Some say that the presence of these substances means the oil is of good quality

Not at all. The residue itself is worthless, but the bagasse or solid mass that remains after squeezing the olives is not a residue. In addition, pomace oil is still infinitely healthier than any seed oil we use regularly, because in addition to having the same fatty acid composition as olive oil, and therefore having a positive impact on cholesterol, it contains a very high proportion of polyphenols which are very powerful antioxidants that protect us from cancer, aging and, oxidation. Thanks to these properties, it is a highly recommended oil from a nutritional point of view.


Honey is a food product produced by bees, which is a viscous and sugary substance in the liquid state. It is made from the nectar of the flowers that the bees collect, which is transformed and combined with specific substances, stored and then allowed to mature in the hive combs.

Yes, but only lab tests can attest to the purity of honey. No simple test can guarantee the purity of the product. It is advisable to buy the product from trusted suppliers.

The ideal is to store it is in a tightly closed bottle, in a dark and cool place.

Crystallization of honey is a natural process. It indicates that the honey has not been pasteurized or sterilized, meaning the beneficial properties are still present. In cold or temperate places, honey crystallizes faster, while in hot climates the process is much slower. Other factors that can impact crystallization are humidity and flowering. Orange trees based honey can sometimes take years to crystallize, whereas eucalyptus based honey crystallizes inside the comb during the winter.

Firstly, honey can be consumed crystallized without any problem. However, if you decide to de-crystallize it, just heat it in a water bath, taking care not to let the water boil. It should not exceed 40ºC as the high temperature affects the taste and the nutritional properties of honey. Never use the microwave.

Yes. For example, diabetic people with high sugar levels are not advised to consume honey without strict medical control. Also, studies carried out in the United States do not recommend honey for children under one year of age, as there is a likelihood of transmission of infant botulism