Learn about Olive Oil
Olive oil is one of the oldest and most natural ingredients used in the world. Unlike other oils, olive oil can have a range of tastes and aromas, from mild and light to rich and strong and is remarkably versatile in cooking. Ploughman’s Hill Olives were first pressed in 1999 & the resulting oil has always been graded ‘extra virgin’.
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Extra Virgin Olive Oil
This oil is the finest product of the olive tree. It has excellent aroma, colour, & flavour, and a maximum acid content of 0.8%. Extra virgin is best used drizzled over salads or hot dishes to bring out the full flavour. Extra virgin is the best and healthiest of them all.
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Virgin Olive Oil
This label is used on premium olive oils, which must pass very high standards of aroma and flavour. The maximum acid content of virgin olive oil does not exceed 1.5–2%. Virgin olive oil is ideal for use in salad dressings and cooking.
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Olive Oil
‘Olive oil’ while still healthy hasn't met the virgin, etxra virgin strict criteria. Olive oil is often a refined or blended oil. The acid content should not be more than 3.3%. A versatile oil because of its low flavour & aroma. Use in baking, frying & deep frying.
Using Olive Oil
One of the many benefits of cooking with olive oil is that it can be heated to a higher temperature than other oils & remains healthy. Even though quality olive oil contains no preservatives, it will keep longer than other food oils if kept in an airtight container protected from the heat and light. It’s best not to keep your olive oil in the fridge as this can cause it to become thick and cloudy.
Health Benefits
Olive oil is cholesterol free, & actually helps to reduce cholesterol levels, which helps with the risk of heart disease. It contains high levels of vitamin E as well as vitamins A, D, & K, and is a good source of antioxidants. Olive oil can help the digestive system function more efficiently and can benefit non-insulin dependent diabetics. Residents of Crete have the highest consumption of olive oil in the world and the lowest rate of heart related diseases.