Olive oil, the revered oil purported to contain a high level of antioxidants and supposedly one of the healthier oils available. But do you know the actual quality or grade of olive oil you are buying? Are they all the same?
Extra virgin and virgin olive oils are mechanically extracted without any chemicals and the processing temperature is kept below 28°C, thereby retaining most of the natural goodness. Lower grades of olive oil have undergone more extensive processing which destroys the antioxidants. What about labels declaring ‘pure’ or ‘light’ olive oils? What grade are they? Are they healthier? Are you paying top dollar for sub-quality olive oil?
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