Extra virgin olive oil is the highest quality and most unprocessed form of olive oil. It is obtained directly from olives through mechanical means such cold pressing, without the use of heat or chemicals. It has low acidity, a characteristic fruity taste, and is rich in antioxidants.

Extra virgin olive oil is considered the heart & soul of the Mediterranean diet, the only diet considered Intangible Heritage of Humanity by the United Nations (Inscribed in 2013 on the Representative List of the Intangible Cultural Heritage of Humanity), due to its influence on culture and healthy diet. Olive oil is much more than a matter of taste, it is a source of health.

Extra virgin olive oil is the highest grade and purest form of olive oil. It has superior taste and aroma compared to lower-grade olive oils, such as virgin or refined olive oil, which may undergo more processing and have higher acidity.

Extra virgin olive oil is known for its heart-healthy monounsaturated fats, which can help reduce bad cholesterol levels. It is also rich in antioxidants, which may have various health-promoting properties, such as reducing inflammation and oxidative stress.

"Cold-pressed" refers to the process of extracting oil from olives without using heat. It helps preserve the oil's natural flavors and nutritional properties.

Yes, extra virgin olive oil is suitable for cooking at low to medium heat, making it ideal for sautéing and baking. However, for high-heat cooking, like deep frying, it's best to use an oil with a higher smoke point.

To maintain its quality, store extra virgin olive oil in a cool, dark place away from direct light and heat. Ensure the container is tightly sealed to prevent oxidation.

Yes, like all oils, extra virgin olive oil can eventually go rancid. It has a relatively long shelf life, but it's best to use it within one to two years from the production date.

Yes, extra virgin olive oil is nut-free and safe for individuals with nut allergies.

Look for direct sources, and consider the taste and aroma – high-quality extra virgin olive oil should have a distinct fruity and peppery flavor.

Yes, extra virgin olive oil is gluten-free. It is made solely from olives, which are naturally gluten-free fruits. During the olive oil production process, there is no incorporation of gluten-containing grains or ingredients. As a result, extra virgin olive oil is safe for individuals with celiac disease or gluten sensitivity to consume without any concerns about gluten contamination.

However, it's important to be cautious when purchasing flavored olive oils or those with added ingredients, as some flavorings or additives may contain gluten. Always check the product label and ingredient list to ensure it is gluten-free if you have gluten-related dietary restrictions. For pure, unflavored extra virgin olive oil, you can be confident that it is gluten-free and safe to use.

Extra virgin olive oil can be used in skincare as a natural moisturizer due to its antioxidants and fatty acids. However, it's best to do a patch test first and consult with a dermatologist if you have specific skin concerns.

No, you should not keep olive oil in the fridge. Storing olive oil in the refrigerator is not recommended as it can cause several undesirable effects:

Solidification: Olive oil will solidify and become cloudy when exposed to cold temperatures. This can alter the texture and appearance of the oil, making it less appealing.

Condensation: The temperature fluctuations in the refrigerator can cause condensation inside the container, leading to potential water droplets mixing with the oil. Water can promote the growth of bacteria and mold, which can spoil the oil.

Loss of Flavor: Cold temperatures can dull the flavors and aromas of olive oil. When you take the oil out of the fridge, it may take some time to reach its usual taste profile.

Instead, it's best to store olive oil in a cool, dark place, away from direct light and heat sources, such as the stove or oven. A pantry or cupboard is an ideal spot. Ensure that the container is tightly sealed to prevent air exposure, which can lead to oxidation and rancidity.

Proper storage will help maintain the quality and freshness of the olive oil, allowing you to enjoy its full flavor and health benefits. Always check the product's "best by" date and try to use the oil within a reasonable time frame after opening for the best experience.

"EVOO" stands for Extra Virgin Olive Oil. It is a common abbreviation used in the context of olive oil, specifically referring to the highest grade and purest form of olive oil, which is obtained directly from olives through mechanical means and without the use of heat or chemicals. EVVO is known for its superior taste, aroma, and health benefits, making it a popular choice in culinary and health-conscious circles.

The smoking point of Extra Virgin Olive Oil (EVVO) can vary depending on its quality, acidity level, and processing. On average, high-quality extra virgin olive oil typically has a smoking point around 375°F to 410°F (190°C to 210°C).

It's essential to note that the smoking point of olive oil is lower than some other cooking oils, such as refined vegetable oils or grape-seed oil, which have higher smoking points. When olive oil is heated beyond its smoking point, it may start to break down and produce smoke, leading to the loss of its flavor and nutritional properties.

For this reason, it's generally recommended to use extra virgin olive oil for low to medium-heat cooking methods, such as sautéing, stir-frying, and light frying. If you need to use higher heat for deep-frying or searing, it's better to choose an oil with a higher smoke point to avoid reaching the smoking point of the olive oil.

For unheated applications like dressings, drizzling over salads, or as a finishing oil, extra virgin olive oil is an excellent choice, as it preserves its full flavor and health benefits when used in its raw form

The health benefits of olive oil are most prominent when it is consumed in its raw, unheated form (e.g., drizzled over salads or used for dipping). Cooking with olive oil is still a healthier option compared to many other oils, but some of the antioxidants may be lost due to heat exposure.

Regardless of the variety, choosing high-quality, extra virgin olive oil will ensure you get the maximum health benefits. Always consult with a healthcare professional or nutritionist to determine the best olive oil variety for your specific health needs and dietary preferences.