Olive oil is a liquid fat or natural oil obtained by pressing the whole olive. The fruit of this tree, native to the Mediterranean, has a unique flavour depending on its country of origin - some are mild, others peppery or even slightly bitter. Processing techniques result in different 'qualities' of olive oil, whether refined or unrefined. Unrefined oils (extra virgin) are pure and untreated, meaning that no heat or chemicals have been used in the extraction process. This results in a purer oil with a stronger flavour. Refined oils have been treated to remove blemishes and are usually lighter in colour and softer in flavour.

Extra virgin olive oil (EVOO) is an unrefined oil produced from the first "virgin" pressing of the fruit. No heat is used in the extraction process, so the beneficial plant compounds called polyphenols are preserved. Extra virgin olive oils, which are considered to be of the highest quality, are very expensive. They also have a stronger taste and a darker colour. Conventional or light olive oils are typically a blend of cold-pressed and refined oils.

In their next article, we will show the healthy effects of olive oil.

Our products, which are made with extra virgin olive oil:

Pantastico! White toast slices with extra virgin olive oil , Pantastico! Durum toast slices with extra virgin olive oil ,

Pantastico! Gluten- and lactose-free toast slices

1TP5Olive oil, 1TP5Olives, 1TP5Healthy diet, 1TP5Oil bread