Information & Facts
Olive Oil
What is Olive Oil? Why cook with Olive Oil?
Olive oil is the juice of the olive - in its most natural form. Besides being a great recipe companion, extra virgin olive oil is rich in anti-oxidants which help in the prevention of heart diseases, lower cholesterol, blood diffusion, and acts as an anti-inflammatory agent. It is even believed that Olive Oil helps prevent cancer.
Olive Oil marked “lite” or 100% pure is not the same as EVOO but are mixtures with as little as 3% virgin olive oil and a refined “A” olive oil in the flavor and essential polyphenols have been destroyed by the refining process.
There is probably no other single factor more responsible for the degradation of olive oil than improper packaging and storage. Olive oil is highly perishable and breaks down when exposed to ultra violet light. Olive Oil should never be stored in clear plastic or glass containers for a prolonged period of time. Olive Oil also oxidizes when exposed to air and the larger the surface area exposure the more rapid oxidation occurs.
On your next trip to the gourmet store, notice that nearly all high-quality olive oil is packaged in UV protected packages. Olive oil will soften in flavor and intensity if exposed to light for a prolonged period of time. If the olive oil is to be consumed in a short period of time (one to two weeks), then repacking or decanting into clear glass will not noticeably harm the oil if stored in the dark. Avoid olive oil that is packed and displayed on store shelves in unprotected containers.
Approximately 98% of the olive oil sold in the US comes via ocean freight and may have been bottled for months before being shipped and may be warehoused here for months before finding its way to a retail outlet where it is finally purchased.