First-pressed olive oil is the purest and most natural form of olive oil. The term refers to the production process. The oil is obtained from the very first pressing of fresh olives, without heating or chemical means. This process is also known as cold pressing.
In this method, the olives are mechanically pressed at low temperature, usually below 27 degrees Celsius. This optimally preserves the flavour, aroma and nutrients. The resulting oil is rich in antioxidants, polyphenols and vitamin E - substances that contribute to good health.
In short: virgin olive oil is pure olive juice. No additives, no processing. Only the first drop of the highest quality.
The flavour of virgin olive oil is full-bodied, fruity and sometimes slightly peppery. The earlier the olives are harvested, the more intense and spicy the flavour. This makes it a favourite oil among chefs and gourmets.
Not all olive oil is the same. The difference between ordinary olive oil and extra virgin olive oil is in the way it is produced as well as the quality.
First-pressed olive oil retains natural antioxidants and polyphenols that contribute to healthy heart function and cell protection. In refined oil, many of these substances are lost during the processing.
To bear the title extra virgin olive oil, the oil must have an acidity of no more than 0.8%. The lower the acidity, the better the quality.
In summary, virgin olive oil is fuller in flavour, better quality and richer in nutrients than ordinary olive oil.
The rich flavour of virgin olive oil comes out best in dishes where you can really taste the oil. Think cold or lukewarm preparations such as:
Yet you can also fry just fine with virgin olive oil. The oil has a smoke point of around 180 degrees Celsius, so it is suitable for light to medium frying. For example, use it to sauté vegetables, fry eggs or fry fish briefly.
Be careful not to make it too hot. Above 180 degrees, some healthy substances can be lost. Want to fry or deep-fry at a high temperature? Then milder, refined olive oil is a better choice.
In short: use virgin olive oil cold for flavour and hot for mild preparations.
Yes, you certainly can. First-pressed olive oil frying is fine as long as you don't heat it above 180 degrees. Ideal for stir-frying, frying vegetables or light meat.
The oil itself is cold-pressed, meaning it is produced without heat. You can use the oil either cold, or hot in the pan.
Yes, in fact it does. The term extra virgin refers to virgin, cold-pressed olive oil. Both terms mean that the oil is of the highest quality, with the best flavour and nutritional value.
Absolutely. Olive oil virgin healthy is a fact supported by many studies. The oil is full of monounsaturated fats, antioxidants and polyphenols. These substances help lower inflammation and support cardiovascular health.
The shelf life of virgin olive oil is usually between 18 and 24 months. Store in a cool, dark place away from sunlight and heat. This will preserve the flavour and nutritional value for longer.
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