What exactly is olive oil?
Virgin olive oils are the oils obtained from the fruit of the olive tree under conditions that do not lead to alterations in the oil. There are many different types of olive oil, but extra virgin is the highest quality and most expensive as it’s not easy to produce – you must use fresh olives in good condition and monitor every step of the process with great care.
How is olive oil made and virginity determined?
Extra virgin olive oil is made simply by crushing olives and extracting the juice. After the oil is extracted, it is graded. If the olive oil is found to be fruity, has no defects and has a free acidity that is less than or equal to 0.8, it is graded as extra-virgin. If the olive oil has minimal defects and is found to have a free acidy between 0.8 and 2.0, it is graded as virgin. The juice of fresh, healthy olives contains the health-promoting nutrients that olive oil is famous for.
What are some of those health benefits?
Olive oil adds antioxidants and healthy fats to your diet and is a great option for cooking. In proper temperature conditions and without overheating, olive oil undergoes no substantial structural changes, keeping its nutritional value better than other oils. It also has strong anti-inflammatory properties.
How should you store olive oil?
Olive oil should always be kept in stainless steel or in tinted glass bottles as light, heat and oxygen destroy it. Olive oil is always healthier and more flavorful when it is consumed fresh.
What makes your oil different from those you can buy at the grocery store?
Many are used to the flavor of oxidized (or rancid) olive oil. “Pure,” “light” and “extra light” olive oils are comprised of mostly chemically refined olive oils. Freshly pressed olive oil has a stronger flavor profile. As is the case with many other products, once you taste the real thing and discover the health benefits, it's difficult to go back.
Olive oil adds antioxidants and healthy fats to your diet and is a great option for cooking. In proper temperature conditions and without overheating, olive oil undergoes no substantial structural changes, keeping its nutritional value better than other oils.
