Air, light and heat affect olive oil, so you should make sure the bottle is properly closed and store it at room temperature out of direct sunlight. As olive oil is a natural product, it does not improve with age, unlike wine. It should therefore be used as soon as possible in the year it was produced. However, depending on the variety, a well preserved oil can last up to 18 months without losing its organoleptic qualities. An oil’s colour does not indicate quality.
Between 4 and 5 kilos of olives are needed to produce 1 litre of olive oil.The tree’s age only affects the quantity produced, not the quality. An olive tree starts to produce between the ages of 5 and 10, and its production starts to decline after it is 100 years old. An olive’s colour does not depend on the variety but on how ripe it is. Olives are green at the beginning and become black as they ripen. Unripe green olives will produce little or no oil.
Virgin olive oil is a pure fruit juice with no additives or preservatives. Olive oil contains between 60 and 80% of monounsaturated fats (in this case, oleic acid), which help to reduce “bad cholesterol” (LDL) and preserve “good cholesterol” (HDL). It also has just the right amount of linoleic acid, which is essential for the human diet, although in excess it can cause oxidation, which is harmful for our health. Olive oil has vitamins A, D, K and especially E. Researchers confirm that olive oil reduces the risk of heart diseases and some types of cancer. It also helps to maintain a low blood pressure and to alleviate arthritis.Olive oil is antioxidant, helps the cardiovascular flow and delays the cell ageing process. Olive oil aids digestion and helps the body to absorb calcium. Among other properties, olive oil helps to improve the appearance and texture of our skin.
Fact: cooking with Australian Extra Virgin Olive Oil improves the nutritional benefits of vegetables, by increasing antioxidant-rich phenols!
And it’s not only the healthiest oil in the world, Australian Extra Virgin Olive Oil (AEVOO) is also the tastiest and most versatile. Depending on the olive variety and the blend, the taste and depth of flavour of AEVOO varies in intensity, allowing you to choose the perfect oil for any dish – sweet or savoury.
Mild AEVOO has a lighter taste, and is made with olives that are carefully selected to be mild in flavour. Mild AEVOO is delicate, subtle and versatile – allowing the flavours of the food to really sing! It’s perfect for stir-frying, barbecuing, baking, sautéing and roasting.
Classic AEVOO is your choice if you’re looking for a little extra olive oomph. Brimming with fresh fruity aromas and pungent flavours, Classic AEVOO is perfect for sautéing, grilling, roasting vegetables, dressing salads, or simply dipping with crusty bread to enjoy the flavours.
Robust AEVOO is the way to go for those who relish the delicious full flavour of olive oil. It’s ideal for roast meats and vegetables, for drizzling generously on salads, and as a welcome addition to stews, casseroles and marinades. In fact, Robust AEVOO is the perfect everyday oil for everybody!
So choose Australian EVOO for every food, every day, every body, every way.
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