Our goal is for every customer to be completely satisfied with their purchase. If something isn’t right, please reach out and we’ll do our best to make it right. For food‑safety reasons, we cannot accept returns of any opened or unopened food products. Unopened non‑food items in their original condition may be returned within 30 days of delivery for a full refund or store credit, minus shipping costs, and a 10% restocking fee. If you receive a defective or damaged item, please email photos to Shop@thegrindstone.us right away, and we’ll promptly issue a refund or send a replacement at no charge.

All our food products are single‑sourced directly from the historic, centuries‑old olive groves and vineyards of Crete, Greece. Each item comes from the very place it is grown, harvested, and crafted, ensuring authenticity, purity, and a true connection to the island’s rich agricultural heritage. By sourcing from these ancient Cretan groves and fields, we preserve traditional methods and deliver products that reflect the land, culture, and history of their origin.

Polyphenols are one of the main reasons extra virgin olive oil is so highly valued, and their levels can vary widely depending on how the oil is produced. Factors such as region, olive variety, harvest timing, and production methods all play a role. Some cultivars naturally contain higher polyphenols—Greek varieties like Koroneiki (used by Ellora Farms) are especially known for their elevated levels. Early‑harvest olives tend to produce oils with stronger, peppery, or slightly bitter notes due to their higher polyphenol content.

Climate also matters:
The hot, dry conditions of Crete gently stress the olive trees, which naturally boosts polyphenol production. Over time, polyphenols gradually decline, and exposure to heat, light, or air accelerates this process—one reason high‑quality oils are stored in dark glass bottles or lined tins. According to European Union regulations, an olive oil must contain at least 250 mg/kg of polyphenols to qualify for an official health claim.

Yes — Ellora Farms olive oil can be fully traced. Every bottle or tin includes a LOT number that you can enter on the Ellora Farms website or dedicated tracer: www.tracetheorigin.com to see the exact harvest date, processing details, and even the specific olive groves in Crete where the olives were grown. This is one of the most transparent traceability systems in the olive oil industry.

Yes — the metal tins we use for extra virgin olive oil are extremely safe. They aren’t just plain metal; they’re lined on the inside with a food‑grade, BPA‑free coating designed specifically to prevent the oil from reacting with the metal. This lining keeps the oil’s flavor, aroma, and nutrients intact while protecting it from light and oxygen.

We don’t use any pesticides or insecticides on our olive trees. Instead, we rely on Eco‑Traps — a natural, non‑toxic pheromone system that targets and controls the olive fruit fly. These environmentally friendly traps help reduce fly populations while keeping our grove and olives completely chemical‑free.

Olive oil has a true harvest season, and it does not happen year‑round. If someone claims olive oil is produced continuously throughout the year, that simply isn’t accurate.Olives don’t grow or ripen year‑round, and mills don’t press oil outside the harvest season. Any suggestion otherwise is misleading. In the Northern Hemisphere (including the Mediterranean), olives are typically harvested once a year, usually betweenOctober and January.

Once the olives are pressed, producers store the new oil in oxygen‑free, temperature‑controlled stainless‑steel tanks.

This protects the oil from:

🚩 Oxygen, which causes oxidation
🚩 Light, which degrades antioxidants
🚩 Heat, which accelerates spoilage

Thanks to this controlled environment, producers can bottle the oil throughout the year while maintaining quality. Always look for the Harvest Season for the freshest product.

Olive oil should be stored in a cool, dark place, away from heat, light, and air. Keep it in a tightly sealed bottle—preferably dark glass or metal—to protect it from oxidation. Avoid leaving it near the stove and only pour out what you need so the rest stays fresh longer.

You can typically enjoy extra‑virgin olive oil (EVOO) at peak quality for about 3–6 months after opening, and good storage habits can help you stay closer to the longer end of that range. Once the bottle is exposed to air, light, and heat, both flavor and antioxidant levels begin to decline, so proper storage is just as important as the timeline itself. For the highest polyphenol benefits and best taste, it’s ideal to use your EVOO as soon as possible.