A few days ago one of our favourite blogs, Olive Oil Times, wrote an article about celebrities and TV chefs who spread misinformation about how to tell if your olive oil is Extra Virgin.
For example, a recent episode of Rachael Ray’s mentioned that the extra virgin olive oil that is deep green is extra virgin, “…because it hasn’t been strained and purified in any way”. The colour of an olive oil actually has NOTHING TO DO with the quality of your olive oil! Olives are different colours – therefore, olive oil can come in many different shades, from deep green to golden yellow.
If you’d like to have a look at the article, you can click here to read it.
We also have several articles on our own blog about the various measurements that are used for our Ultra Premium Extra Virgin Olive Oils – if you’d like to have a look at those, check out the list below!
- Ultra Premium Standards – Polyphenols
- Ultra Premium Standards – Free Fatty Acids (FFA)
- Ultra Premium Standards – Oleic Acid
- Ultra Premium Standards – Diacylglycerols (DAGs)
- Ultra Premium Standards – Peroxide
- Ultra Premium Standards – Pyropheophytins
- Ultra Premium Standards – Organoleptic Taste Panel Assessment