Using Extra Virgin Olive Oil (EVOO) instead of regular olive oil is all we recommend for several reasons:
Quality and Purity: EVOO is made from the first pressing of olives, nothing more and nothing less, ensuring it retains all it’s natural flavours and nutrients. Regular olive oil is often refined and can include refined seeded oils and additives.
Nutritional Benefits: EVOO contains higher levels of beneficial polyphenol antioxidants and healthy fats, particularly monounsaturated fats, which are linked to heart health and anti-inflammatory properties.
Flavour: EVOO has a richer, more robust flavour compared to regular olive oil. This makes it ideal for drizzling over dishes, dressings, and dips where the taste can enhance the overall dish.
Processing: Regular olive oil is often refined and mixed with other types of oils, which can diminish its health benefits and flavour profile.
Smoke Point: While regular olive oil has a high smoke point and may also be suitable for high-heat cooking, EVOO, due to it’s naturally high polyphenol content can also be used for almost all cooking purposes and is ideal for low to medium-heat cooking and raw applications.
Choosing Extra Virgin Olive Oil can elevate both the nutritional value and flavour of your dishes.
