When olive oil is consumed raw, retains all its nutritional and organoleptic characteristics and is more beneficial.
In baking, sautéing, grilling, in soups and in every cooking preparation
the user of extra virgin olive oil enhances the taste of the food.
in the pan
Extra virgin olive oil can be heated to temperatures up to 240ºC (475ºF) and can be kept at temperatures up to 180ºC (355 ºF) for up to six hours without denaturation.
Polishing and cleaning of wooden surfaces and furniture
with a natural product that both maintains and protects.
A balanced diet is based on the use of extra virgin olive oil offering significant health benefits that have been scientifically proven.
An excellent cosmetic for hair and skin
giving shine and health.
In modern cosmetology it is a key ingredient in many cosmetics.
storage & shelf life
The flavor, aroma and all of the nutritional elements of olive oil can remain stable, if one is mindful of some simple storage guidelines. Light, oxygen and high heat should be avoided.
Olive oil should be stored in a dark glass bottle, in a stainless steel or ceramic carafe, or in the original metal container.
Always avoid plastic packaging as it can contaminate sensitive olive oil with substances that are harmful to human health.
Olive oil should not be exposed to light and should be stored in a dark and cool place.
Olive oil should not be exposed to temperatures below 13 ° C (55.4 ° F) and above 25 ° C (77 ° F).
* according to the IOC
Contrary to many people’s beliefs, it is better to fry in olive oil than in seed oil or other vegetable fats.
When fats are exposed to cooking temperatures, they begin to oxidize.
Their destruction increases as the exposed temperature and time increase.
Olive oil due to its high content of antioxidants and unsaturated fats
resists oxidation so as not to burden the body with harmful derivatives.
This makes it the healthiest choice for the pan.
In frying while the fat is exposed for a long time at fairly high temperatures,
olive oil, remains stable, because the oleic acid it contains does not change, until almost zero linoleic acid content.
This means that olive oil is not only the best solution for frying,
but can also be reused. If every time we add new olive oil in the pan, it is fed back with antioxidants and if the temperature does not exceed 170-180 ° C we have a healthier choice than seed oils.
Two to three spoons a day can change your taste experience and your health!