Olive Oil FAQs

---Please select one of the FAQs below--- What is extra virgin Spanish olive oil? What is the definition of 'Cold-Pressed'? What is the definition of 'Extra Virgin'? Why is extra virgin olive oil a nutritious choice? When should I use Spanish Olive Oil? How long can I store Spanish Olive Oil? Why are there so many varieties? What are some key health benefits of Olive Oil?   

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What is extra virgin Spanish olive oil?

Spanish olive oil is a superior quality extra virgin olive oil imported from the area of Spain known as “The Garden of the Mediterranean”. The olive oil is produced in the old world style: handpicked, stone-crushed, and first-cold pressed. The result is a uniquely bold and rich olive oil.

What is the definition of "Cold-Pressed'?

Cold-pressed oil is extracted at a very low temperature, below 120°F which helps to preserve the oil’s flavor and nutritional properties.

What is the definition of "Extra Virgin"?

Extra Virgin indicates that the olive oil comes from the first pressing. Olive oil from the first crush of the olive is by far the most flavorful. Extra virgin olive oil must contain one percent acidity or less; low acidity is an indicator that the oil is very fresh. Extra virgin olive oils must also pass organioleptic (sensory) testing for aroma and flavor.

Virgin and Pure are designations given to olive oils that are further processed after the first pressing. The oil may come from a second or third pressing and in some cases may be extracted using hexane or other petrochemicals. Because extra virgin olive oil is the most nutritious, undergoing the least amount of processes, and is the most flavorful, it is the only olive oil Gourmet Artisan^TM produces.

Why is extra virgin olive oil a nutritious choice?

Extra virgin olive oil has a fatty acid profile high in monounsaturated fat and low in polyunsaturates and saturates. It is considered one of the linchpins of the heart-healthy Mediterranean diet. Its monounsaturated content helps make it a stable, unrefined oil. In addition, olive oil contains polypheniols, natural antioxidants that are beneficial to human health.

When should I use Spanish Olive Oil?

Olive oil is high in monounsaturated fatty acids and can safely be brought to higher heat levels than other unrefined oils. However, because high or sustained heat will dissipate most of its rich flavor, we recommend that olive oil be used only for applications where it is unheated or brought to low or medium heat. The wonderful aroma and flavor of extra virgin olive oil makes it a perfect condiment! Consider it as an alternative to butter and put a plate of olive oil out with dinner instead. Try adding garlic or your favorite seasonings for a more intense taste! Spanish Olive Oil brings a uniquely rich flavor to salad dressings, sauces, and many other dishes.

How long can I store Spanish Olive Oil?

Once opened, freshness can be extended by storing the oil in the refrigerator. Due to its high monounsaturated content, refrigeration will cause extra virgin oil to thicken and become cloudy. To return back to its original state, leave at room temperature for about 20 minutes. For frequent users, the olive oil will stay fresh for about 60 days by storing it in a cool, dry place (between 40°F and 70° F). Stored properly, the unopened oil has an 8 month shelf life.

Why are there so many varieties?

Spain has a surprising variety of climates and microclimates. These geographical conditions and the large number of olive varieties used to produce Spanish olive oils mean that there is a far wider range of aromas and tastes amongst Spanish oils than of any other oil producing nation. Some Spanish oils taste sweet and smooth, whereas others have great body and character with varying intensities of a pleasant bitterness or pungency. Spanish olive oils usually have an intense fruity aroma, reminiscent of green or ripe olives. Today, Spain is the world's leading producer of quality olive oil; it is estimated that there are over 215 million olive trees in Spain, covering over 5,000,000 acres.

What are some key health benefits of Olive Oil?

• Reduces Cholesterol Levels: Substituting extra virgin olive oil for saturated fats can lower LDL, “bad” cholesterol, which clogs arteries with fatty deposits. Olive oil contains more monounsaturated, “good” fat, per serving than any other cooking oil. Monounsaturated fats help lower LDL cholesterol and increase HDL, “good” cholesterol, which cleanses the arteries.
• Has No Trans Fats: Extra Virgin Olive Oil contains none of the harmful Trans fats found in many processed foods. Trans fats are doubly harmful because they raise LDL cholesterol levels but don’t provide a parallel boost to good HDL cholesterol.
• Healthier than Butter: Nutritionists recommend limiting consumption of saturated fats to no more than 20 grams per day. A tablespoon of olive oil contains just 1.8 grams of saturated fat compared to 7.2 grams in a tablespoon of butter.
• Helps Lower Heart Disease Risk: Extra Virgin Olive Oil, from the first pressing of the olives, contains the highest levels of antioxidants, known as polyphenols, which help increase good HDL cholesterol in the blood. Ordinary olive and vegetable oils don’t provide the same benefits because the polyphenols are removed in the refining process.
• Helps Prevent Breast Cancer: Research has shown that consumption of olive oil, the richest dietary source of oleic acid, helps suppress the action of a cancer-promoting gene found in about a third of breast cancer patients. Source: Annals of Oncology, January 2005
• Reduces Alzheimer’s Disease Risk by 40%: A four-year study of over 2,000 men and women found that those whose eating habits most closely followed the Mediterranean pattern – high in fruits, vegetables, beans, and unsaturated fats from olive oil and fish, low on meats and dairy – were least likely to develop the disease. Source: Annals of Neurology
• Keeps Diabetes Under Control: The American Diabetes Association recommends keeping saturated fats to a minimum to avoid heart disease and other complications. For people with diabetes, extra virgin olive oil is an excellent source of fat because it reduces bad LDL cholesterol, raises good HDL cholesterol and adds only trace amounts of saturated fat. In addition, regular consumption of olive oil can reduce the chances of developing insulin resistance, a risk factor for diabetes, heart disease, strokes, and other conditions. Source: Diabetes.org
• Relieves Pain and Inflammation: Extra Virgin Olive Oil contains a compound that mimics the pain-relieving action of ibuprofen. Regular consumption of extra virgin olive oil may therefore help decrease the risk of stroke, heart disease, certain forms of cancer, and some dementias. Source: Monell Chemical Senses Center, September 2005
• Eases Common Intestinal Problems: A tablespoon of olive oil consumed on an empty stomach acts as a soothing, nutritious laxative. It can help relieve upset stomachs and heartburn as well. Olive oil also helps defend against ulcers because it protects the stomach and intestinal linings from gastric acid.
• Enhances Skin, Hair, and Nails: Repair split ends and add luster to your hair by massaging a few tablespoons of Extra Virgin Olive Oil into the hair and scalp. Cover with a plastic shower cap and leave on for anywhere from 30 minutes to overnight, then shampoo as usual. Gently rub a small amount of Extra Virgin Olive Oil into skin whenever you need softening and moisturizing; apply extra oil to rough or cracked areas and stretch marks

DISCLAIMER: Statements contained on this website have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent diseases.