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.
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
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!
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.
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.
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.
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.
Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate.
Use extra virgin for flavourings, dressings, condiments or for integrating foods, like making cold sauces, crushing ingredients and preparing carpaccio or marinated dishes.