Certified Organic by Oregon Tilth, Inc. • Cold-Pressed and Unrefined • Product of Spain

Our Extra Virgin Olive Oil (EVOO) is pressed from Spanish Picual olives, prized for their fruity, apple-like aroma and tangy flavor.

The olives come from ancient groves arrayed on the sun drenched hills of Andalusia, where heirloom trees are tended with care and fertilized with organic compost.

The family that owns the ancestral orchard picks their olives at the peak of perfection, and gently cold-presses them to create this savory sensory delight.

Health benefits

• Like our Macadamia Nut Oil, EVOO is very high in monounsaturated fatty acids, which help lower cholesterol levels and may mitigate against diabetes.
• Better yet, EVOO is rich in extraordinarily potent hydroxytyrosol antioxidants, which suppress the oxidative stresses that damage cells and promote cancer and heart disease. These rare antioxidant phenols appear to enhance artery performance, but are abundant only in olives and in unrefined, Extra Virgin grade Olive Oil.
• Its antioxidant advantage makes EVOO a much healthier choice than "Virgin" grade oil, which offers far fewer antioxidants, and renders EVOO far superior to regular, fully refined olive oil, which lacks any antioxidants. For more information, search our Newsletter archive for "olive".
  

Storage For optimal freshness, keep your organic EVOO in a dark place at room temperature or less, and use it within 10-12 weeks of opening. Or, keep it in your refrigerator to extend its freshness up to one year. (Refrigeration will turn the oil cloudy, with no harm to its flavor or nutrition value.) Serving tips Use EVOO for light sautés and sauces and for cooking at temperatures up to 350°, for 30 minutes or less. In addition to light cooking uses, EVOO makes delicious dressings and dips, and you can add it to dishes after they’ve been cooked, for flavor and artery-protecting nutrition. EVOO is far from the fragile flower that some uninformed sources assert. The International Olive Oil Council sets the smoke point of EVOO -- the point at which fatty acids begin to degrade and become unhealthful -- at 410 degrees, which is as high as most cooking oils (corn, soy, canola, safflower, sunflower, cottonseed). To ensure optimal health, we suggest that you not fry foods in EVOO at temperatures over 375 degrees for more than 10-15 minutes.