Frequently asked questions
These terms are interchangeable. They are terms used in the past when initial pressure was applied by hard presses producing only a small amount of olive oil from the olive paste. To extract even more oil, hot water was applied to the olive paste to improve the flow of the oil. Producers today use these terms to affirm that EVOO is an unrefined, natural product that has undergone very little processing, making it a top of the line oil.
Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. The best temperature for storing oil is 57 degrees, though room temperature, or 70 degrees, is also okay. Bottling in dark containers is also important to shield Olive Oil from harmful UV Rays and light. It should not be stored in the refrigerator. This way EVOO can keep up to 2 years instead of the usual 3-6 months when not properly stored.
Taste and health benefits are the difference between Olive Oil and store bought vegetable oils. Vegetable oils are tasteless and add fat to your recipe. EVOO adds a fresh flavor, unique to itself, and is an healthy replacement for butter or margarine that will also add taste to your recipe. EVOO is fresh pressed from the fruit of the olive tree, leaving the color, taste, vitamins and nutrients intact. EVOO is popular for dipping breads, as well as for marinades and salad dressings. Because of the antioxidant components, olive oil keeps itself fresh longer than vegetable oil.
1 Tablespoon of Extra Virgin Olive Oil contains 120 calories, 14 grams of fat, no cholesterol, and no sodium. 77% of the fat in Extra Virgin Olive Oil is monounsaturated (more depending on the variatal of the olive) and 9% is polyunsaturated fat. 14% is vegetable-derived saturated fat. Extra Virgin Olive Oil also contains the antioxidants beta-carotene and Vitamin E, as well as phenolic compounds tyrosol and hydroxytyrosol. Extra Virgin Olive Oils contain no salt and are naturally cholesterol free. Studies show that when substituted for saturated fats, monounsaturated fats lower blood cholesterol, especially the "harmful" low density lipoproteins (LDL) while protecting the "good" high density lipoproteins (HDL).
EVOO can be used up to 400* degrees which is the smoking point. Some variatals are even higher. EVOO is also excellent for sauteing (300 degrees) or for sauces and frying (340 degrees). EVOO is excellent for marinades, vinaigrettes and of course always a great finishing oil to drizzle over your dish. Cooking with a healthy Olive Oil that tastes good to you will make your dish more nutritious than cooking with butter.
To summarize, what makes Extra Virgin Olive Oil so healthy is the high percentage of oleic acid, monounsaturated fat that helps prevent heart attacks and lower blood pressure. Studies also show that EVOO also seems to lower cancer risks. It is recommended to take at least a Tablespoon of Olive Oil a day for health benefits. EVOO studies also show that the polyphenols in Olive Oil have the highest activity to help prevent skin cancer, as well as excellent anti-aging properties for slowing the process of skin wrinkling.