Extra Virgin Olive Oil
Olive oil is produced by grinding olives into an olive paste and extracting the oil by using large millstones. Olive oil can be unrefined, extra virgin olive oil (EVOO) and refined. Unrefined EVOO retains its natural antioxidants and vitamins, which are typically lost during the refining processing.
Extra virgin olive oil is high in oleocanthal, a natural polyphenol compound that has the same anti-inflammatory properties as ibuprofen. Polyphenols are packed with antioxidants.
Olive oil is a great all around choice and is our #1 oil, despite the amount of saturated fat per serving.
Flavor Profile
It has a fresh flavor of raw nuts and vegetables and is slightly bitter.
Best Uses
Salad dressings, marinades, dips, sauces, butter replacement, drizzle over cooked pasta or vegetables. EVOO has a smoke point of around 405°F, which is high enough for most cooking applications.
