Extra virgin olive oil
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Oleum Viride olive oil – Vodnjanska crnica 0,5L
24,50 € (184,60 kn) -
Oleum Viride olive oil – Frantoio 0,5L
24,50 € (184,60 kn) -
Vošten olive oil- Buža 0,5L
21,50 € (161,99 kn) -
Bembo olive oil – Rožinjola 0,5L
19,50 € (146,92 kn) -
Rheos olive oil – Leccino 0,5L
21,00 € (158,22 kn) -
Brist olive oil – Exclusive Selection 0,5L
39,00 € (293,85 kn) -
Brist olive oil – Intenso 0,5L
24,50 € (184,60 kn) -
Brist olive oil – Sta Margherita 0,5L
24,50 € (184,60 kn) -
Meloto olive oil – Buža 0,5L
22,00 € (165,76 kn) -
Rheos olive oil – Istarska bjelica 0,5L
21,00 € (158,22 kn) -
Meloto olive oil – Zizzolera 0,5L
22,00 € (165,76 kn)
Yes, extra virgin olive oil is suitable for cooking because of its stability at temperatures up to 175 degrees Celsius (347 degrees Fahrenheit), and its high-quality properties are not lost during cooking.
The best way to assess olive oil quality is through tasting. High-quality EVOO should have a fresh, fruity, and complex flavor with a pleasant bitterness and pungency. EVOO can have a peppery or pungent quality, which is a positive attribute indicating the presence of antioxidants.
Olive oil is a broad category that includes various grades, while extra virgin olive oil is a premium, top-quality subtype of olive oil. Extra virgin olive oil is obtained solely by mechanical means, without the use of high temperature during the processing or any chemicals. Regular olive oil may involve more extensive processing, including refining.
Extra virgin olive oil can last for a relatively long time if stored properly. When stored in a cool, dark place away from heat, light, and air, unopened extra virgin olive oil can retain its quality for up to 2 years or more. Once you open a bottle of extra virgin olive oil, its shelf life is generally shorter. It is best to consume it within 3 months to enjoy its quality benefits, peak flavor and aroma.
Scientists believe that consuming just 3 tablespoons of extra virgin olive oil is enough to help prevent cardiovascular and many other diseases.
Extra virgin olive oil is a good fat, which has a positive impact on cholesterol levels. It contains 55-83% oleic acid, for which there is evidence that it affects the balance of total cholesterol, reducing the levels of LDL cholesterol by removing it from blood vessels while simultaneously increasing the levels of “good” HDL cholesterol (high-density lipoprotein).
Extra virgin olive oil is rich in heart-healthy monounsaturated fats and antioxidants, which can help lower the risk of heart disease and improve cholesterol levels. Its anti-inflammatory properties may reduce the risk of chronic diseases, and its potential to enhance brain health and lower the risk of cognitive decline makes it a valuable addition to a healthy diet. Additionally, it’s associated with improved weight management and may contribute to overall longevity.
Extra virgin olive oil is oil obtained exclusively from the fruit of the olive without any defects in smell and taste. According to international standards, its aroma is characterized by fruitiness (a fresh, positive scent of freshly cut grass, green apple, olive leaf, etc.), and in taste, it can be more or less pungent and bitter, which is a sign of high-quality oil and polyphenols.