7 Things Your Mother Never told You about Olive Oil (but should have) 1) About 95% of the world’s olive oil is produced in the Mediterranean region. Spain produces half of the worlds olive oil! 2) While most household cooking oils are derived from seeds, olive oil is made from a fruit – the olive! 3) Unlike seed oils, olive oils originate through natural physical extraction. Extra Virgin Olive Oil is made entirely by mechanical processes without added heat or chemicals. 4) Olive oils labeled “light” or “extra light” refer to the flavor, not the fat or calorie content! 5) Contrary to popular belief, the color of an extra virgin olive oil is not an indicator of its quality or flavor. Good quality extra virgin olive oils range from yellow to green. 6) Check your olive oil’s best-by date! Olive oil degrades over time and has three key enemies – heat, light, and air. 7) Olive oil is the primary source of fat in the celebrated Mediterranean Diet. Greeks consume more olive oil than another country – about 20 liters/5.3 gallons per person annually By contrast, American per capita consumption is only about 1 liter/1 quart per person – offering lots of opportunities to replace less-healthy options with olive oil! Come see us--we have lots of great choices of EVOO!! blog.fooducate/2014/05/13/10-things-you-didnt-know-about-olive-oil/
Posted on: Fri, 05 Sep 2014 11:00:01 +0000
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