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FAQ – Extra Virgin Olive Oil
Q. What does “extra virgin” mean?
Extra virgin olive oil is produced through the natural crushing of olives without heat or chemicals to maintain the natural antioxidants, polyphenols, and flavors. The oil must also meet both chemical and sensory (taste and smell) standards in order to be classified as extra virgin.
Q. What is non-extra virgin olive oil?
Olive oil is sometimes labeled as pure, light-tasting, or classic olive oil. It is a blend of refined olive oil and extra virgin/virgin olive oil. It has many of the same health benefits as extra virgin olive oil but has a milder flavor and if it is refined it has a lower quality.
Q. Does light olive oil have fewer calories?
All olive oils have the same calories per serving. Light or Extra Lite indicates a lighter color, aroma, or flavor.
Q. Can I cook with it?
Contrary to popular belief, olive oil, including extra virgin olive oil (EVOO) is ideal for all types of cooking. Studies have shown that olive oil has a smoke point that is high enough for baking, sauteing, grilling, and frying. Furthermore, it has been found that smoke point is not the best indicator of a cooking oil’s stability under heat.
Q. What is the difference between filtered and unfiltered extra virgin olive oil?
The olive oil extraction process will result in pulp and olive particles being present in the oil. Most olive oil is filtered to remove the sediment to prevent the oil from being cloudy and to extend shelf life. Some people prefer the taste of unfiltered olive oil. It is a matter of personal preference.
Q. What does cold-pressed mean?
Extra Virgin Olive Oils may have terms such as “first press,” “cold-pressed” or “cold extracted” on the labels, referring to the fact that extra virgin olive oil is produced by crushing the olives without adding any heat or using any chemicals. All extra virgin olive oil is produced this way even if the label doesn’t call it out.
Q. How long is olive oil good for?
Unlike wine, olive oil does not get better with age. Check the best-by date when purchasing olive oil and make sure to use the oil within a few months once the bottle is opened.
Q. How is olive oil made?
Olive oil is basically the freshly pressed juice of an olive tree.
Q. Can I reuse olive oil?
Yes, research has shown that it is safe to reuse olive oil.
Q. How should I store olive oil?
Avoid heat, air, and light to prolong the shelf life and maintain the quality of olive oil. Store olive oil in a dark, cool place and use the oil within a few months once opened.
Q. What are the health benefits of olive oil?
Olive oil is recognized as part of a healthy diet by leading health and nutrition experts, the American Heart Association, and the Food and Drug Administration. Numerous studies have shown olive oil to have a positive impact on cardiovascular health, diabetes and metabolic conditions, reduction in cancer rates, and other common illnesses.
Q. Is green olive oil better?
Color is not an indicator of olive oil quality or flavor. Quality olive oils range in color from pale yellow to dark green depending on variables like the olive variety, where it’s grown, climate, and harvest timing.
Q. How can I test for authentic olive oil at home?
There are no reliable home tests to detect if olive oil has been mixed with lower quality oils. Only a laboratory can detect adulteration. Putting olive oil in the refrigerator is not a reliable test of olive oil authenticity.
