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8 Properties of Extra Virgin Olive Oil That You Should Know

This amazing oil possesses a plethora of beneficial properties. It is a never-ending source of nourishment for our health and beauty. As with any subject, there are certain misconceptions concerning natural extra virgin olive oil. It possesses some characteristics that we are unaware of. We have classified them into eight categories.

  1. We have no idea where to store them once they are purchased. Extra virgin olive oil requires special storage conditions. In kitchens, heat disparities can arise as a result of owen and stove usage. That is why we do not recommend storing them in close proximity to the owen or stove. It should be stored in dimly lit areas. Finally, olive oil should be stored in dark glass bottles or cans.
  2.  The shelf life and use of extra virgin olive oil are subject to storage conditions. If we provide the proper storage conditions (as described above), unopened oil can remain fresh for up to two years. Once opened, the product should be consumed within six months.
  3.  The applications of extra virgin olive oil are among the most perplexing and misunderstood. It may be used in a variety of ways, most notably on salads and cold snacks, as a finishing touch for hot dishes, to dip your toast in at breakfast, and for homemade skin and hair masks.
  4.  Numerous details regarding the colour of extra virgin olive oil are missing. Generally, we believe that the greener one is more pure and lovely. Once upon a time, someone presented this incorrect information to the public. This is referred to as a communication mistake. Allow me to state the obvious. You can tell if olive oil is good or bad by its aroma and taste. The colour of the oil varies according to the tree and type of fruit. It is available in a variety of hues. Olive oil is available in a variety of colours ranging from yellow to green.
  5. Why is natural olive oil bitter? A product’s bitter taste does not sound appealing. However, this bitter flavour is not synonymous with damaged food. This bitter flavour is due to the therapeutic properties of olives and their oil. This bitter taste is caused by the polyphenol compound. This bitter flavour does not penetrate your stomach and does not linger on your palate for an extended period of time. If it tastes sour or similar, it may be stale and artificial.
  6. How does such a pure product become available? Cold Pressed Extra Virgin Olive Oil is obtained during the harvest period by using the cold press procedure (without excessive heat) on the same day as the olives are picked from the tree branches. It is not subjected to any chemical treatments, and its preparation in its natural state protects the product’s purity.
  7. Extra Virgin Olive Oil contains the least amount of acid in comparison to the others. This is due to the fact that the harvest period is correct, the olives are undamaged, and the fruit is turned into oil on the same day.
  8. Extra virgin olive oil contains a higher concentration of vitamins and minerals than other olive oils. Extra virgin olive oil is strong in vitamins E, K, A, and D. According to some, the product’s mineral content includes magnesium, potassium, sulphur, calcium, phosphorus, copper, manganese, and iron, makes it comparable to breast milk.