The Good Oil On Olive Oil
Olive Oil is a monounsaturated fat (the good type!) and if you enjoy a Mediterranean diet, you’ll be glad to know that Olive Oil has been shown to be beneficial to heart health and cholesterol levels.
The quality of an Olive Oil is largely determined by its acidity levels, the lower the acidity, the better the Olive Oil. Extra Virgin is the highest grade of Olive Oil, meaning that it is made from the first pressing of the olives with an acidity level of not more than 0.8% and perfect colour, flavour and aroma. All of The Village Press Olive Oil is Extra Virgin, essentially the ‘juice’ of the olive and it is also all cold pressed. This means that the oil is processed under 35° centigrade to ensure smoothness of texture and depth and purity of taste.
Virgin Olive Oil is still a very good oil, created from the second pressing of the olives. This has a higher ‘acidity content’ than Extra Virgin Oil which gives it a slightly more greasy and more sweet flavour. Refined Olive Oil has been chemically treated to neutralise both strong flavours and the acidity content. This is a lesser grade oil recommended only for cooking, it has no taste or smell and Extra Virgin Olive Oil is added to give it flavour.
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