Leonardo Olive Oil

cargill
Extra Virgin Olive Oil
Leonardo Extra Virgin Olive Oil
Extra Virgin Olive Oil

Extra Virgin Olive Oil

Extra Virgin Olive Oil is the highest-grade olive oil with excellent aroma and flavor. Extra virgin oil results from the first cold pressing of the olive fruit within 24 hours of harvesting.

Available in :

Smoke Point : Low smoking point
Flavor : Robust and Fruity
Our Other Varients : Olive Oil-Extra Light & Pomace Olive Oil

Nutrition Facts (Approximate Consumption Per 100g)

  • Energy 884 kcal
  • Protein 0 g
  • Carbohydrate 0 g
  • Fat: 100 g
    • Saturated fatty Acids 15.5g
    • Monounsaturated Fatty Acids 78.5g
    • Polyunsaturated Fatty Acids 6g
    • Trans Fatty Acids 0g
  • Cholesterol 0mg
  • Vitamin E 17mg

Free From Argemone Oil

Contains trans fatty acids not more than 0 percent by weight & saturated fatty acids not more than 15 percent by weight

Used For

Salads
Meat and Fish
Noodles

It is comparatively heavy and viscous and thus ideal for dressing, flavoring and condiments. Its main culinary application is for cold dishes: to dress salads, pasta, rice, vegetables, meat and fish. Also use it as a healthy butter substitute on your toast or roti!

Why Extra VIrgin Olive Oil

Olive oil is the world´s healthiest cooking oil with the highest levels of MUFA 82% (good fat) and one of the lowest levels of saturated fat 10% (bad fat). MUFA in olive oil lowers cardiac risk,
and also reduces the risk of diabetes.

Trans Fat Free
Zero Cholesterol
Low Saturated Fat
High Antioxidants
High Mufa

How to taste Extra virgin olive oil

The terms used in olive oil tasting are similar to those used in wine tasting. Good oil should be balanced, with body and round flavors that develop in the mouth. General terms such as fruity, mature, pungent, bitter or sweet are used alongside other more specific associations such as grass, green leaves, almond or apple.
Prepare Art Olive

Prepare

Pour approximately 1 tablespoon of Olive Oil in a small glass. Cover the glass with one hand and shake it delicately until the oil sticks on to the entire inside surface. Warm the oil in the glass with your hands till it is close to body temperature.

Aroma Art Olive

Aroma

Lift the glass to your nose and sniff thrice, deeply (raising your nose up and away from the oil between each sniff). Olive oils have aromas just like wine.

Taste Art Olive

Taste

Take a sip (approx. 10 drops into mouth). Roll the olive oil around in your mouth for approximately 5 seconds. The oil should touch all areas of the mouth so that the various tastes and sensations can be noted.

Rinse Art Olive

Rinse

Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate.

From the Recipes

Use extra virgin for flavourings, dressings, condiments or for integrating foods, like making cold sauces, crushing ingredients and preparing carpaccio or marinated dishes.

Spaghetti aglio olio e peperoncino

Spaghetti aglio olio e peperoncino

READ MORE