Nutrition Tip | Extra Virgin Olive Oil
Monday, 16 October 2017
Extra Virgin Olive Oil = EVOO
Fast Facts you need to know:
- EVOO is far superior to regularly branded ‘Olive Oil, Canola Oil and other vegetable oils due to processing methods, chemical stability and subsequent retention of its purest properties.
- EVOO contains a special phenolic compound called Oleocanthal, which acts similarly to Ibuprofen the main ingredient used in many anti-inflammatory medications. It’s the compound that leaves a subtle burning sensation at the back of your throat.
- The only difference between Light, Mild or Robust branding is the flavour and types of olives used in processing. The Robust flavour offers the highest concentration of anti-oxidants compared with mild or light flavours.
- Adding EVOO to your vegetables can help increase the uptake of fat - soluble vitamins and increases the anti-oxidant content of your veggies!
- EVOO is also suitable for frying and won’t turn carcinogenic because of its stable mono-unsaturated fatty acid structure.
- Good quality oil’s should not leave a fatty residue or mouthfeel, should smell fresh and be stored away from sunlight to prevent rancidity!
- Just 2 tablespoons each day is recommended for optimal health effects!
When selecting EVOO we recommend you buy Australian. Look for the Certified Australian EVOO trademark.