Heads up before buying olive oil.
Buying the right type of olive oil can be crucial. Before you rush to the store and grab an oil bottle that looks decent and appears to be on sale, there are few things we want you to know.
There are different types of olive oils, and not because of the variety of the olive itself, but they are set apart by the process used to extract the oil.
Extra virgin olive oil is the finest natural good. It is obtained by crushing olives and extracting the fresh juice (the extracting temperature does not exceed 27C), without the refining process. Not to brag, but it is the highest-quality olive oil you can buy these days.
It has a higher concentration of natural vitamins and minerals found in olives. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%).
Extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have pleasant taste characteristics. Extra virgin olive oil is the first and most concentrated oil that comes out of fresh and fine olives, it is like the golden nectar of the gods, it's golden green colour emphasises it.
The composition of olive oil varies with the cultivar, altitude, region where it's grown, time of harvest and extraction process. All of these compounds come together to make an excellent olive oil that is much likely adviced to be used in your own kitchen improvisations. And remember, that the words “Extra Virgin” on the label can offer you some real guarantee of quality.
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