We all know that extra virgin olive oil is a very different product to most edible oils, most importantly for the minimal processing which goes into the production of our unique, healthy “fruit juice”.
Most consumers aren’t aware of that important difference, however, so with harvest season still underway – and new season’s extra virgin olive oils not far from hitting the shelves – the Olive Wellness Institute team has prepared a consumer-friendly overview of just what goes into making extra virgin olive oil. They also explain why the processing methods used for extra virgin olive oil help make it so unique and so healthy.
The easy-to-read one-pager breaks down the steps from tree to kitchen, covering:
- Harvesting the olive fruit
- Crushing/pressing the olive fruit
- Decanting and separating
- Storage, testing and bottling
It wraps up with a great descriptor of The final product which encapsulates how the process sets extra virgin apart from other oils:
The process outlined above uses no heat, chemicals or refining, meaning the final product is a healthy and natural oil that retains the health promoting antioxidants found in the olive fruit.
It’s a great resource, and is available on the Olive Wellness Institute’s website here to share with your networks.
