Why is extra virgin olive oil so good for you?
Today medical researchers, dietary experts, nutritionists, chefs and good cooks everywhere are discovering the health giving value of extra virgin olive oil. There is no chemical processing involved in the pressing of extra virgin olive oil. What makes it so different from the highly refined cooking oils is that it is actually a freshly squeezed fruit juice.
Used in salads and non-cooked food preparation its distinctive flavour adds depth to many dishes. Depending on the variety used, and the region in which the fruit was grown, olive oil can be nutty, grassy, fruity or peppery. The colour can vary from golden yellow to deep green.
Olive oil is excellent for frying and as a replacement for butter because it has a high flash point and does not break down chemically at high temperatures even after repeated use. This means that food which is cooked in it absorbs little oil. Unlike the animal fats, recent research has discovered in excess of 25 known anti-oxidants in extra virgin olive oil. Anti oxidants are reputed to reduce the risk of cancer and heart disease and can reduce the body’s levels of cholesterol.
Our organically certified olive press has produced more than 50 gold, silver and bronze medals in national competitions since 2001.
