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.
We pass the acid test
Olive oils are divided into quality grades based primarily on their acid content … with lower acidity being the goal.
In order to be legally labeled "extra virgin", the free fatty acid content of an olive oil must be 0.8% or less.
According to experts at The Olive Source, "Freshly pressed oil, made carefully, without the use of excessive heat, from sound, healthy, freshly picked olives, normally has a pretty low acidity, well under 0.5% FFA [free fatty acids]."
Our Organic Extra Virgin Olive Oil is produced with exactly that kind of care and skill, and boasts extremely low acidity … only 0.15% FFA.Health benefits
Compared with standard vegetables oils (corn, soy, safflower), olive oil is relatively low in omega-6 fatty acids.
Unfortunately, most Americans consume omega-6 fatty acids to an extreme, pro-inflammatory excess. To learn more, see our omega-3/6 balance page
Instead of omega-6 fats, EVOO abounds in healthful monounsaturated fatty acids.
Better yet, EVOO abounds in rare, tyrosol-type polyphenols, which occur only in olives and appear to support vascular health very strongly ... which may help explain why the traditional Mediterranean diet is so heart-healthy.
Its powerfully beneficial polyphenols make EVOO preferable to "virgin" grade oil, which is has far fewer polyphenols, while regular, refined olive oil (sometimes misleadingly labeled "pure" olive oil), has no
For more information, see the Olive Oil & Other Oils
section of our Newsletter archive.