Olive Oil was first produced throughout the Mediterranean and is now used worldwide in food preparation as a healthier alternative to other cooking fats and oils. Olive Oil is a monounsaturated fat. Monounsaturated fats reduce harmful cholesterol levels.
Olive Oil also contains a wide range of important antioxidants that are not found in other cooking oils. Extra Virgin Olive Oil is very rich in antioxidants and phenols. Antioxidants and phenols help protect us against ageing, heart disease, and some cancers. Olive oil is cholesterol free, rich in Vitamin E and aids vitamins A, D and K.
There are several grades of Olive Oil. Testing for Free Fatty Acid level (FFA), Organoleptic characteristics (taste and odour), and also PV (an indicator of how long the oil has been exposed to oxygen) all confirm the oils quality. These guidelines are set by the International Olive Council (IOC).
