Description

Extra Virgin Olive Oil

Extra Virgin Olive Oil is the highest quality and least processed form of olive oil, obtained by cold-pressing olives without heat or chemicals. To qualify as extra virgin, it must meet strict standards: Free acidity (oleic acid) ≤ 0.8%. Superior taste, aroma, and free from sensory defects. It has a fruity, peppery, slightly bitter flavor — considered a mark of freshness and antioxidants.

 Culinary Uses

• Drizzling: over salads, vegetables, bread, cheese.
• Cooking: sautéing, roasting, shallow frying (smoke point ~190°C / 375°F).
• Marinades & dressings.
• Dips: often paired with balsamic vinegar.

 Nutrition & Health

EVOO is one of the world’s healthiest oils:

• Monounsaturated fats (oleic acid) → heart-healthy.
• Polyphenols & antioxidants: hydroxytyrosol, oleocanthal.
• Vitamin E & K.

Health Benefits:

• Reduces risk of heart disease & stroke (Mediterranean diet evidence).
• Anti-inflammatory effects (oleocanthal acts like a natural ibuprofen).
• Supports brain health and may protect against neurodegeneration.
• Good for blood sugar balance and weight management when replacing less healthy fats.

 Non-Food Uses

• Skincare: natural moisturizer, makeup remover.
• Hair care: scalp and hair conditioner.
• Traditional medicine: digestive aid, wound care in ancient cultures.

Fun Facts

• Greece, Italy, and Spain produce the majority of the world’s EVOO.
• Archaeological evidence shows olive oil was used as early as 6000 years ago.
• EVOO quality is influenced by olive variety, soil, climate, and harvest time.
• The peppery “sting” in the throat is from oleocanthal, an anti-inflammatory compound.