Frequently Asked Questions about Extra Virgin Olive Oil

Permission to reproduce this is document is freely granted to those wishing

to promote extra virgin olive oil, provided that original authorship is clearly
acknowledged. © 2009 Richard Gawel
www.aromadictionary.com

What is Extra Virgin Olive Oil?
What is the difference between extra virgin olive and "pure"or "light" olive oil?
So what is pomace olive oil?
Is it true that "light" olive oil contains fewer calories than extra virgin oil?
Should I only buy "first cold pressed" oil?
Are olive oils made using the traditional method of mat pressing better than those made using the modern centrifugal process?
But the label says “cold pressed”. Surely this means that the oil has been made with a press?
Aren't extra virgin olive oils supposed to be good for my health?
Does centrifugation produce oils that are less beneficial to your health?
Does the term extra virgin necessarily imply that it is an outstanding oil?
Some producers state that their oils are robust or mild or fruity. What does this mean?
What is the significance of a high monounsaturated fat level in olive oil?
Extra virgin olive oil contains less omega three fats than say flaxseed oil. Is this true?
Does the colour of the olive oil say anything about its quality?
Some labels make a point of saying that the olive oil was made within a short period of time after harvesting. What is the significance of this claim?
Olive oils are packaged in different coloured bottles. Does this make a difference?
Some olive oils are cloudy. Are these better for me?
How are flavoured olive oils made?
What do I look for in a retailer of extra virgin olive oil?
There are so many extra virgin olive oils to choose from. What do I look for?
What is the difference between early and late harvest oils?
Why are the European extra virgin olive oils found in the supermarket generally cheaper than most Australian and American oils?
What does Free Fatty Acidity (FFA) mean? Is it good or bad?
How do I interpret the "best by" date on Australian and European oils?
How can Australian and American oils be as good as the European ones given that the European producers have hundreds of years of experience on their side?
Where is the best place to store the extra virgin olive oil?
Are extra virgin olive oils harmed by refrigerating them?
How long can I expect my extra virgin olive oil to last?
Can I use extra virgin olive oils for frying?
Can I reuse olive oil?
Do trans fats form in olive oil when it is heated?

Disclaimer

OLIVEST, Inc. accepts no liability for information, advice, remedies, contents or advertisements found in linked websites. Links are provided for your convenience. While every effort has been made to list accurate and complete information any health remedies, disease prevention, diet changes and nutritional advice need to be validated by your health care provider.

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