About olive oil & health
Olive oil is older than the road to Rome. Ancient manuscripts already write about the use of olive oil about 4000 BC, but the olive tree was brought to Italy around 1200 BC. Soon the fruit and its olive oil conquered the countries around the Mediterranean. It not only served as an important source of food there, but also served as an oil for generating heat and light.
Extra Virgin olive oil is the best quality
The European Union has classified olive oil into four categories. The most prestigious is the Extra Virgin Olive Oil. This olive oil must meet a number of strict requirements according to the EU standard. The most important of these is the acidity. The standard prescribes that an olive oil may only call itself Extra Vierge when the acidity is below 0.8 percent. Furthermore, the olive oil must be untreated (virgin) and from the first cold pressing.
Bulk Olive oil
Now you would think that this guarantees the quality of the olive oil. Nothing is less true. The speed with which the olive from the tree goes into the press is extremely important for the quality of the olive oil. Every fair spot (by machine picking) and every hour longer between picking and pressing is disastrous for the quality and acidity of the olive oil. The bulk olive oil is made from here and there (regardless of origin and variety) cheaply purchased olives. There is something on the label about an Italian sun, Italian tradition or, for example, the Spanish family life, but one subtly avoids naming where the olives come from. These come from all countries around the Mediterranean (in particular North African) where they could be purchased cheaply. These often take days and longer to travel in trucks and ships before the factory is reached.
Due to the powerful presses and centrifuges, there is only one pressing and therefore ALL olive oil from the first cold pressing is there. The olives rot quickly and have often been on the road for a long time. The acidity of this olive oil is therefore also very high and so it must be mixed with a special olive oil whose acidity is particularly low. The result is therefore always an olive oil with an acidity of 0.79 percent and (by definition) the first cold pressing, because there is only one. Extra Vierge may be on the label, but it is clear why this olive oil often costs half or even less than our olive oil. Also remember that it has been scientifically established that the rule: "High quality is better for health" applies.
The real Extra Vierge
Our olive oil is pressed from olives that have been grown sustainably, picked by hand (using combs) and pressed (cold) as quickly as possible after harvest. Our olive oil has an acidity that is by definition far below the EU standard of 0.8 percent (many even have an acidity of 0.1 percent) and gets its special quality through the location of the olive grove, weather conditions, the olive variety and the craftsmanship of the farmer. Our Spanish olive oil The Olive Oil Shop Tarragona, for example, is still hand-picked and pressed in a traditional stone mill. For each olive oil, the label should show (as with wine) the region from which it came and the olive or olives used. Without exaggerating, we can say that the olive oil we have selected is among the best and tastiest in the world. It is not without reason that they are the favorite of many top chefs in the Netherlands and Belgium
Residue in some bottles is very normal. The olive oil from Tarragona. Because of the traditional way of pressing, the olive oil from Tarragona usually has the most residue at the bottom of the bottle. You can leave the residue there, although some roll with the bottle before use to mix these particles with the olive oil. The olive oil has a shelf life of at least 2 years after harvest (around the turn of the year). We always sell olive oil from the last harvest year.
OLIVE OIL AND HEALTH
Tasty and healthy
They are not many delicious food products that are also particularly good for your health. Our olive oil is such a product. A remedy for cardiovascular disease, cancer, pain, inflammation, high blood pressure, osteoporosis, Alzheimer's and rheumatic arthritis. The inhabitants of Crete are, according to scientific research, the healthiest person on earth. Nowhere else can you find such a low percentage of cardiovascular diseases and cancer. The fact that their food literally floats in the olive oil has everything to do with that. Studies by the World Health Organization (WHO) and the European Union have shown that olive oil not only has a preventive effect against cardiovascular diseases and cancer (75% less likely in some species!), But also contains active substances against high blood pressure, liver diseases, inflammation and even an analgesic effect. Olive oil also reduces the risk of osteoporosis (reduction in bone mass) and rheumatic arthritis by no less than 80%. But also think of a positive influence on allergies, diabetes, gallstones, obesity, thrombosis, all kinds of skin diseases, menstrual problems and even mental complaints such as depression or stress.
Extra Virgin olive oil
The Extra Virgin olive oil contains the most antioxidants and they play an important role in detoxifying the body, so to speak. Olive oil is easily digestible and contains approximately 120 calories per tablespoon. The vitamins contained in olive oil are very easily absorbed by the body. The fatty composition of breast milk is similar to that of olive oil. Only the real and precious Extra Virgin olive oil has this healing effect. It is not for nothing that large (supermarket) brands put the word "EXTRA" on their labels, but on closer examination it appears that unfortunately this means something completely different. All our olive oils are from the first cold pressing and many have an acidity of around 0.1%. Far below the EU standard of 0.8%.
Olive oil and baking
Olive oil is one of the few, if not the only oil that retains its properties, even at high temperatures. It is therefore nice and wise to fry in olive oil. Yet various and confusing messages have appeared about how healthy it really is. We try to indicate briefly which guidelines you can follow. All active ingredients of olive oil continue to do their job, even at high temperatures. Because Extra Virgin olive oil contains the most antioxidants and other active substances, they could also do a good job when baking. However, it is true that with unfiltered, pure olive oil many floating particles are present, such as pieces of the kernel or the peel. These particles burn faster, even carbonize, and that not only causes a lesser taste, but also unhealthy substances. It is therefore wise to use as clear as possible (filtered) olive oil when baking. That can and may also be an Extra Virgin olive oil. It is often indicated on the label whether the olive oil is suitable for the hot kitchen.
Also view our Frantoi Cutrera Mille. Due to the enormous amount of polyphenols, this is an olive oil as a medicine.
OLIVE OIL AND ALLERGENS
Olive oil contains no allergens. In addition, olive oil contains no e-numbers.
The nutritional values are fairly clear.
Per 15 ml portion.
Fat 14 grams
of which saturated 2.2 grams
Other 0 grams