What you need to know about Extra Virgin Olive Oil

Extra virgin olive oil (EVOO) is a juice extracted from olive fruits without any industrial processing or additives. It should be bitter and stinging to the taste.

There are hundreds of varieties of olives used to make oils with unique taste qualities, just as a variety of grape varieties are used in the production of wines. Olive oil can be made from only one variety (monovariant) or from several (blended).

Extra virgin olive oil contains useful phenolic compounds. It has been proven that eating two tablespoons a day instead of other vegetable fats improves health.

The production of high-quality extra virgin olive oil is an exceptionally difficult and expensive task. When olives are harvested earlier, more nutrients are stored and the shelf life increases, but the yield is less than that of fully ripe olives, which have lost most of their nutrients.

To get Extra Virgin oil, fruit harvesting and oil extraction must be carried out in 24 hours.

According to the results of research, frying food with extra virgin olive oil turned out to be more useful than using less antioxidant-rich vegetable oils for frying. The antioxidants contained in extra virgin olive oil and unique anti-inflammatory compounds such as oleocanthal make it ideal for deep frying. You can reuse it as it is one of the most resistant frying oils you can buy.