On Olive Oil
Not all Olives or Olive Oils are created Equal!
Spain is the largest producer of olive oil in the world, and 80% of it comes from the region of Andalusia.
The best olive oil is extra virgin, which is made by pumping the best quality, fresh, healthy olives. This oil is not subject to any chemical process. It is 100% olive oil, and the taste, color and smell depend directly on the variety of olives used.
Olive oil can be classified as extra virgin if it meets the requirements for “free acidity” expressed in oleic acid not more than 0,8g per 100g.
Virgin Olive Oil has free acidity of no more than 2g per 100g. This type of oil is usually not sold directly in stores, it is added to enrich other refined oils.
Lampante Virgin Olive Oil has free acidity of over 3g per 100g, and it is not suitable for direct consumption. Only after refining can it be eaten raw or used for frying.
Olive oil contains monounsaturated fatty acid, which helps to maintain cholesterol balance in the blood, and lowers the level of bad cholesterol (LDL - low density lipoproteins).
Olive oil also contains a great deal of polyphenols, which prevent the formation of free radicals, which are responsible for many health problems including many forms of cancer.
Want to taste for the highest levels of polyphenols?
Dip the tip of your tongue in the oil and if it has a high content of polyphenols the taste will be bitter and peppery as opposed to smooth and oily.
One tablespoon of good extra virgin olive oil contains 20% of the daily requirement of the body for vitamin E as well as fat-soluble vitamins A and D and a number of other vitamins and micronutrients.
Do you have a favorite Olive oil variety or brand?
Tell us about it in the comments below :) and check out our Oliva Experience box available now!