Extra virgin olive oil is the star of our dishes with its delicious taste and benefits to the health. Extra virgin olive oil is rich in good fats and antioxidants known as polyphenols.
It is proven by scientific researches that the healthy fat compounds in extra virgin olive oil reduce the risk of hyper-tension, balance cholesterol and protect the body against many diseases. Consumption of extra virgin olive oil is good for the skin and hair health. Being a source of antioxidants, extra virgin olive oil strengthens the immune system.
The nutritive value and the count of polyphenols (antioxidants) in extra virgin olive oil may depend on the variety, harvest time, processing techniques, and storage conditions of the produce.
Extra virgin olive oil should be produced with mechanical techniques by cold pressing, without chemicals or heat treatment. By doing so, the extra virgin olive oil will keep its nutritive values and delicious taste at its maximum.
Please check out our blog post about Extra Virgin Olive Oil Production here to learn more about the production processes.
Laboratory analysis, polyphenol counts and the taste awards of our products can be found on the Awards and Analysis page.
Please keep in mind that polyohenol count can change with the storage conditions after the production.
As Olizzi, we minimize the contact of oxygen with our extra virgin olive oil during and after the production. Produced with the modern machinery, Olizzi’s extra virgin olive oils are stored inside chrome tanks with nitrogen to eliminate the contact of oxygen. Remember to protect your extra virgin olive oil against air, light and heat. Protective glass bottles that eliminate the air contact and provide an easy pouring experience are the best package solutions for storing olive oil.
If you are purchasing your extra virgin olive oil in bigger packages (i.e. Gallon size); make sure to divide your product into smaller packs that will reduce air contact, so that you can use and finish in a smaller time span. Do not leave the cap open. If your extra virgin olive oil is exposed to oxygen, light or heat, it will oxidate and lose its nutritional values and taste fastly.
Read our blog post about Things to Consider While Purchasing Extra Virgin Olive Oil here and learn more about the ultimate superfood.