Farm to Table: Why it is important

Knowing where our food comes from is important for many of us. In a global economy where food can travel across the world before coming to our table, establishing a relationship with the farmer who grow some of our food is not always easy. Thats' why at Chateau de Luz, we love to connect with our clients via social media so every week, you can learn more about who we are.

In the Extra Virgin Olive Oil {EVOO} world, Farm to Table is crucial if you want to get the highest quality of EVOO. Indeed, olive oil is extremely sensitive to light, heat, air and time. Even if you start with an exceptional product, these 4 factors will impact the quality if not controlled properly.

What about the olive oil from the supermarket?

The olive oil that is available at your local the supermarket, is most likely coming from oversea where travel can take up to 6 months ... in uncontrolled temperature environment. Which means, bottles can be sitting in a warehouse or a container in extreme heat for weeks or months.

Also, because there are no current regulation in the US, olive oil can be mixed with other oils and still be labeled as EVOO. The result being that you most likely will be getting a low quality rancid oil. If you haven't been exposed to what real EVOO tasted like, then you will think supermarket olive oil is what olive oil is supposed to be.

How we do things differently?

At Chateau de Luz, we keep our EVOO in a climate controlled environment to preserve its flavor components and phenolic contents. In the summer, we ship in thermal bubble mailers with dry ice. For these reasons why we only sell direct or though a curated network of retailers who we know do care for our EVOO.

Photography: Sharisse Rowan Photography