According to bbcgoodfood: “Olive oil is the liquid fat, or natural oil, obtained by pressing whole olives. The fruit, from a tree native to the Mediterranean, has a unique flavour that’s dependent on its country of origin – some mild, others peppery or even bitter. Processing techniques result in olive oils of different ‘grades’, either refined and unrefined. Unrefined oils are pure and untreated, meaning no heat or chemicals have been used in the extraction process. This produces a purer oil with stronger taste. Refined oils have been treated to remove any flaws, and are usually lighter in colour and milder in taste.
Extra virgin olive oil (EVOO) is an unrefined oil made from the first ‘virgin’ press of the fruit. No heat is used in the extraction process, preserving beneficial plant compounds called polyphenols. Deemed the highest quality, you can expect to pay more for EVOO. It also has a stronger flavour and is darker in colour. Regular or light olive oils are typically a blend of both cold-pressed and refined oils.
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Nutritional profile of olive oil
One 1 level tbsp (11ml) serving provides:
99 kcals / 407 kJ
56mg vitamin E”
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