Important information about extra virgin olive oil

Extra virgin olive oil is a type of oil that comes from the first pressing of the olive tree, resulting in a high quality product with a distinctive taste and aroma. It is considered one of the healthiest oils available, as it is rich in antioxidants and monounsaturated fats, which can help reduce inflammation and reduce the risk of heart disease. In addition, extra virgin olive oil is a key component of the Mediterranean diet, which has been proven to have many health benefits. When buying extra virgin olive oil, it is important to look for trusted brands that are certified by organizations to ensure its quality and authenticity. Overall, incorporating extra virgin olive oil into your diet can provide many health benefits and improve the taste of your meals.

• One tablespoon contains about 126 calories
• Its green colour is due to chlorophyll
• The bitterness or burning sensation that olive oil leaves in the throat is not a sign of poor quality, as some people say. On the contrary, these characteristics are clear indicators of high quality and are among the advantages of extra virgin olive oil.
• When frying, it is recommended that the temperature does not exceed 180 degrees Celsius to prevent the nutrients from being destroyed or burnt.
  Foods fried with olive oil contain less fat than those fried with other oils. The same olive oil can be reused 3-4 times for frying.
• The two main “enemies” of olive oil are light and heat. Olive oil should be stored away from light, in a cool, shady place.
• Olive oil becomes cloudy when it is at a very low temperature. Its purity is restored when kept at room temperature and this has no effect on its quality.
• The olive harvesting season usually starts on 15 October and ends in February.

a brief explanation of the concept of acidity

The level of acidity in olive oil serves as a determining factor for its quality, epitomizing its excellence. The acidity of olive oil depends on the presence of free fatty acids, where an increased acidity means a surplus of these acids. In general, olive oils that exude delightful aromas and flavours are characterised by a minimum level of acidity, below 0.8%.

Do the colours of olive oil matter?

According to experts, the colour of olive oil is determined solely by the chlorophyll content and does not affect the overall quality or nutritional value of the oil.