Olive oil is the only seed oil that humans can consume immediately after pressing – a completely natural product that needs no refining. Extra virgin olive oil (EVOO) is by far the best olive oil, as this oil contains significant quantities of natural anti-oxidants, like beta-carotene, phenols, polyphenols, that contribute to the fruity, delicate aroma and taste, while this rich mix of valuable anti-oxidants are very protective to human health.
When EVOO is produced, the temperature is never allowed to go above 30 C, hence the name “cold pressed”. The reason for this is so that all the wonderful flavour and aroma compounds in this newly pressed, completely natural oil are protected from decomposing. There are more than a 100 such chemicals which make EVOO so unique, so fragrant and full of flavour. EVOO thus greatly enhances the flavour and aroma of any dish it is added to or used to cook with.
The fats in olive oil are 72% monounsaturated, with 12% polyunsaturated in the form of omega-6 and omega-3, while the remaining 14% is saturated fatty acids, with no harmful trans fatty acids present at all. In addition to this very favorable fat composition, fat soluble vitamins, A and E are also present.