Cold-pressed, unrefined Rich in healthful polyphenols Very low acid levels (0.11% FFA) Product of Spain Certified 100% Organic by Oregon Tilth, Inc.
Our 100% Organic 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 benefitsCompared with standard vegetables oils (corn, soy, safflower), olive oil is relatively low in omega-6 fats ... which most Americans consume in extreme, pro-inflammatory excess ... and instead abounds in healthful monounsaturated fatty acids. Better yet, EVOO features rare, tyrosol-type polyphenols, which occur only in olives and appear to support vascular health very strongly ... a property that may help explain why the traditional Mediterranean diet is so heart-healthy. Its abundant, clearly beneficial polyphenols make EVOO much preferable to "virgin" grade oil, which is has far fewer, and very far superior to regular, refined olive oil, which lacks any phenols at all. For more information, see the Olive Oil & Other Oils section of our Newsletter archive. | |  | Picual - the "queen" of olives | We pass the acid test, with a low score (0.11% FFA).
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 0.11% FFA. | |
|
|
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.
Nutrition
Facts
Organic Extra Virgin Olive Oil
Serving Size 1 tablespoon (15ml)
|
| Amount Per Serving |
| Calories 120 |
Calories from Fat 120 |
|
|
| |
% Daily
Value* |
| Total
Fat 14g |
22% |
| Saturated
Fat 2g |
10% |
| Trans
Fat 0g |
0% |
| Cholesterol 0g |
0% |
| Sodium 0mg |
0% |
| Total
Carbohydrate 0g |
0% |
| Dietary
Fiber 0g |
|
| Sugars 0g |
|
| Protein 0g |
|
|
| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Organic Extra Virgin Olive Oil
|
