Extra Virgin Olive Oil Guide: How to Choose and Use Olivko

Extra virgin olive oil is the highest grade of olive oil, but not every bottle labelled “extra virgin” is equally good. This guide covers what to check before you buy, how to use it in a Malaysian kitchen, and how to choose the Olivko size or bundle that fits your household.

AlSultanFood is run by Easy Global Ventures Sdn. Bhd., Olivko’s official importer in Malaysia. So what you read here comes straight from the importer — measurable facts rather than marketing language.

What does “extra virgin” mean?

Extra virgin olive oil is extracted from olives by mechanical means alone, without chemical refining. It has to pass the laboratory and tasting tests set by the International Olive Council (IOC). Grades such as “pure olive oil” or “light olive oil” are usually blends that include refined oil.

The catch is that “extra virgin” is a broad grade. The IOC acidity limit is 0.8%. An oil at 0.7% and an oil at 0.18% can both be sold as extra virgin — yet they are very different oils. The label alone does not tell you enough.

How to read olive oil acidity

Free acidity is the basic indicator of olive oil quality. The lower it is, the better the condition of the fruit and the extraction. Bruised, overripe or slowly processed olives push acidity up.

Olivko sits below 0.2% — the ONH Tunis laboratory (report N° 2025B1064, 17 March 2026) measured 0.18%, less than a quarter of the IOC limit. Naturally occurring total polyphenols sit at approximately 500 mg/kg. Polyphenols are natural compounds in the olive fruit; their level varies with variety, harvest timing and processing.

Five questions to ask before you buy

1. 1Is the acidity stated? If that number appears nowhere, you have nothing to compare.
2. 2Where is it from? Look for one country of origin. “Packed in” is not the same as “bottled at source”.
3. 3Dark or clear bottle? Light damages olive oil; dark glass protects it.
4. 4When was it harvested? Olive oil does not improve with age — the closer to harvest, the better.
5. 5Are there certifications you can check? For example, organic certification and food safety standards.

What sets Olivko apart

Olivko is extra virgin olive oil from Tunisia, one of the oldest olive oil producing regions in the Mediterranean. It is 100% single origin and bottled in Tunisia — no repacking in another country and no blending with oil from elsewhere.

• Early harvest and hand picked
• First cold pressed, roughly 3–4 hours after harvest
• CO₂ sealed and filled into dark glass bottles
• Halal (recognised by JAKIM)
• Certified Ecocert, USDA Organic and EU Organic; FSSC 22000 and BRCGS standards; FDA registration
• Winner of 120 international awards, including NYIOOC, Mario Solinas and Olive Japan

Cooking or finishing?

Extra virgin olive oil works for sautéing and everyday cooking over moderate heat. Avoid heating it until it smokes — you lose the fresh character of the oil.

Its real flavour, though, comes through when it is used raw. Pour it over salads, hummus, soup or rice just before serving, or make a bread dip with a pinch of salt. Many families keep one bottle by the stove for cooking and another on the table for finishing.

• Raw / finishing: salads, dressings, hummus, bread, soup before serving
• Moderate heat: sautéed vegetables, eggs, chicken or fish
• Children’s food: a small spoon stirred into porridge or purée after cooking

Choosing an Olivko size or bundle

Olive oil is best used fresh, so pick a size you will finish in reasonable time once it is opened.

• Olivko 250ml — to try it first, or for occasional raw use.
• Olivko Duo 250ml — two compact bottles: one for you, one to give.
• Olivko 500ml — the most practical everyday size.
• Olivko Duo 500ml — a full litre for a kitchen that cooks daily.
• Set Keluarga — 500ml for the kitchen plus Olivko Kids 250ml for the little ones.
• Rumah Sihat Set — the largest bundle: two 500ml and one Olivko Kids 250ml.
• Olivko 3 Litre — for heavy use, caterers and shops.

Every Olivko bundle (Rumah Sihat, Duo 500ml, Set Keluarga, Duo 250ml and Kids Duo) comes with a free jar of Madu Habbatussauda, added to the order automatically. Single bottles do not include the gift.

Olivko Kids for children’s meals

Olivko Kids is Olivko’s organic extra virgin olive oil in a 250ml bottle chosen for children’s meals. Stir a small spoon into porridge, vegetable purée, rice or soup once cooked, and use it raw. For babies just starting solids, follow your doctor’s advice.

Once your child is used to it, the Olivko Kids Duo gives you two bottles at once. Read more in our Olivko Kids guide.

How to store olive oil

• Keep it somewhere cool and dark, away from the stove and sunlight.
• Close the bottle tightly after every use.
• There is no need to refrigerate it.
• Check the expiry date on the packaging, and use it within a reasonable time once opened.

Olive oil in everyday Malaysian cooking

Extra virgin olive oil is not only for Mediterranean food. It slips into everyday home cooking very easily, without changing the family’s favourite recipes.

• Stir-fried mixed vegetables or kangkung over moderate heat
• An omelette or scrambled eggs for breakfast
• A drizzle over hot white rice with a pinch of salt
• Chicken or fish marinated in olive oil, garlic and lemon before grilling
• A simple dressing for ulam and salads

One easy habit: keep the cooking bottle near the stove (but not right beside the flame), and put a small bottle on the dining table for finishing.

Olive oil as a gift

Extra virgin olive oil is a practical gift that actually gets used — right for Ramadan, Hari Raya, a housewarming or a corporate gift. Bundles like the Olivko Duo 250ml and Olivko Duo 500ml come in pairs, so one can be kept and one given. For more gift ideas, see our gift box and hamper guide.

Why buy Olivko from AlSultanFood

• Easy Global Ventures Sdn. Bhd. is Olivko’s official importer in Malaysia
• Every order is packed with care
• Delivery across Malaysia
• A free Madu Habbatussauda with every Olivko bundle

Three common myths about olive oil

“Greener oil means better oil”

Colour depends on the olive variety and harvest timing. It is not a reliable measure of quality — which is why professional tasters use dark-coloured glasses. Acidity and origin tell you far more.

“Olive oil improves with age”

It does not. Olive oil is not wine. It is at its freshest close to harvest, so buy a size you will finish and store it properly.

“You can’t cook with extra virgin”

You can sauté and cook with it over moderate heat. What to avoid is heating it until it smokes. For the best flavour, keep some aside for finishing raw.