Virgin Olive Oil is one of the healthiest fats on the planet. Most of the modifiers that go before olive oil, such as “virgin” or “extra virgin,” refer to the process that manufacturers use to produce the oil. Extra virgin olive oils have undergone the least processing. The manufacturer will process the oil, clean it with chemicals and then heat it. These processes prolong the shelf life, which is great for the food industry, but they may strip away a lot of the oil’s flavor and some of its benefits.
It has has more polyphenols than regular olive oil. Polyphenols are a type of antioxidant and they have many health benefits. Refining olive oil strips it of its vitamins, polyphenols, and other natural ingredients.
Many people find it has a more pleasant taste than olive oils that have undergone more processing. Fresh, unprocessed oil will taste sensational.
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