Olive & Olives

Olive oil contains a high quantity of vitamin E–an important antioxidant. What’s more, vitamin E prevents the olive oil from becoming rancid. It also helps prevent the absorption of cholesterol from other foods.

Olive oil contains a high quantity of vitamin E–an important antioxidant. What’s more, vitamin E prevents the olive oil from becoming rancid. It also helps prevent the absorption of cholesterol from other foods.

Extra virgin olive oil congeals when it’s cold, which makes it harder to use in cooking. Instead, it should be kept out of sunlight, in an airtight container to prevent oxidation.

Extra virgin olive oil congeals when it’s cold, which makes it harder to use in cooking. Instead, it should be kept out of sunlight, in an airtight container to prevent oxidation.

Many studies have shown that extra virgin olive oil has a burning point above 180º C–the temperature for deep-frying potatoes. At high temperatures, olive oil loses its aroma, but not its nutritional value.

Many studies have shown that extra virgin olive oil has a burning point above 180º C–the temperature for deep-frying potatoes. At high temperatures, olive oil loses its aroma, but not its nutritional value.