Keep oil well closed and store in a fresh, dark place.

Ideal storage temperature is 64° Fahrenheit (18° Celsius).

Do not store for long periods of time.

Recommended shelf life is of 2 years.

Volume increases with high temperatures, therefore a smaller quantity of olive and avocado oil is needed for frying.

Clean bottles thoroughly before refilling with oil, this is necessary to avoid premature expiration of the product.

When seasoning salads, a specific order must be followed: salt, vinegar/lemon juice and finally the oil.

Do not mix different types of oil when frying and always warm oil with low heat. To test if an ideal frying temperature has been achieved, toss a breadcrumb into the pan/pot. If the temperature is right, in a matter of seconds the crumb should sink and then surface to the top. If the crumb sinks or the oil starts to release smoke, it is too hot.