Organic Extra Virgin Olive Oil

Seeing the words extra virgin olive oil, most people think that it is not suitable for high-temperature cooking, but only for preparing salads or pasta. This is definitely a wrong idea! In the well-known and healthy Mediterranean diet, olive oil is an indispensable condiment for Mediterranean residents. Whether it is pasta, pizza, or cooking all kinds of western food, it is used in it. Who said that extra virgin olive oil cannot be fried or fried ?

To solve these misconceptions, we must first simply understand that oil contains three fatty acids, including saturated, monounsaturated and polyunsaturated fatty acids. Part of it is free fatty acids. The higher the quality of olive oil, the less free fatty acids. After understanding these, it is necessary to understand whether each fatty acid has an unstable structure and how many unstable structures there are. The more unstable structure, the higher the degree of oxidation/damage.

Although the oils containing the most saturated fatty acids (such as tallow and lard) are the most stable and the least likely to be oxidized and damaged, it should not be said more about their disadvantages; extra virgin olive oil has more monounsaturated fatty acids. Relatively stable, less likely to be oxidized and damaged; general vegetable oil has more polyunsaturated fatty acids, and has the most unstable structures, the most unstable, and the most easily oxidized and damaged. In this way, extra virgin olive oil should be the most appropriate choice for the pursuit of health.

Speaking of this, some consumers may still misunderstand that: "Extra virgin olive oil has a high content of monounsaturated fatty acids, which makes olive oil have a low smoke point. It is prone to deterioration after heating, and even produces carcinogens, which are harmful to health. "Indeed, after the unsaturated fatty acid is exposed to high heat beyond the smoke point, it will produce more trans fat or harmful substances as the heating time is longer. Speaking of smoke point, what is a high smoke point? What is a low smoke point? And will our daily cooking exceed the smoke point of extra virgin olive oil? The original extra virgin olive oil has a smoke point of 210 degrees.

Compare the average temperature of our common cooking methods:

Boiling water 100 degrees

Fry 100-150 degrees

Deep-fried 176-187 degrees

Oven 160-200 degrees

If you are looking for the healthiest cooking oil, I believe Organic Extra Vigin Olive Oil is the best choice for you.

Choose quality extra virgin olive oil

The high-quality extra virgin olive oil is made by cold pressing, without any heating treatment, the free fatty acid is very low, and the smoke point can reach 210 degrees, which is 180 degrees higher than the ideal oil temperature for frying. It is one of the most healthy and comprehensive edible oils. selected! If you are interested, please visit: https://www.internationaloliveoil.org/olive-world/olive-oil/#frying

Although Italy is the second largest producer of olive oil, not 100% of the Italian olive oil on the market comes from Italy, but consumers can still read the label correctly to identify the product details and choose the appropriate high-quality olive oil.

We always provide the best quality products to our customers. We strictly select organic products delivered directly from the place of origin, without residues of pesticides and no added preservatives, so that every bite you taste has no added original flavor. Healthy Express now presents you:

Greece Premium Cold Press Olive Oil

• Produced by the LAKONIA Olive Oil Factory in Sparta City. The best olive fruits are selected and cold pressed within 24 hours after picking. Only 1 liter of LAKONIA extra-grade cold-pressed olive oil is produced for every 14 kg of high-quality olive fruit, which can be called extra-medium Of premium.

Sicily Organic Extra Virgin Olive Oil

• Sicily Sicily organic extra virgin olive oil has obtained the EU organic certification as well as the French organic certification.
• 100% Italiano

Portugal ROMEU Organic Extra Virgin Olive Oil

• From the Quinta do Romeu farmhouse, founded by Mr. Clemente Meneres in 1874, it has a long history.
• It is produced entirely from native olive tree varieties grown in the Meneres family: Cobrancosa, Verdeal Trasmontana and Madural. The output is limited, and the output depends entirely on the olive output of the own estate, which shows how precious it is.
• Obtained PDO (Protected Designation of Origin) certification and excellent quality.