Tips and Interesting Facts

Did you know that:

  • the presence of another monounsaturated fatty acid, the oleic acid, which is not produced by the organism itself, plays a crucial role in our body. Olive oil contains it in the same percentage (6÷15%) as breast milk (~8%);
  • corn oil is significantly rich in linoleic (~35%), although its constant and excessive consumption can cause a vitamin-E deficiency and harm the antioxidants that prevent the formation of free radicals;
  • olive oil is also ideal for frying, as the breaking point of its fatty oils is at a considerably higher temperature than with other fats;
  • the sediment at the bottom of the bottle is a completely natural indicator of genuineness.

Some further tip for a good purchase:

  • read the label carefully,
  • do not be imposed upon by excessively low oil prices,
  • avoid olive oil that is not extra-virgin, as it is a product of lower quality,
  • choose extra-virgin oil with a certified geographical origin that reveals the origin of the fruit (it has to be written on the label) or purchase directly from the producer,
  • be careful about the date of bottling and the expiring date (Fresh oil and old wine, as the saying goes!).

Some tips for a correct preservation:

  • in a dark place and far from sources of heat, ideally on 12÷18°C,
  • in dark bottles or stainless steel containers, do not keep it in plastic containers for long periods of time,
  • choose small receptacles and seal them carefully so as to avoid any contact with air,
  • be also careful about various scented detergents, bacon, vinegar or any other heavily-scented substances.

Some prejudices:

  • bitter, spicy oil is bad: NOT TRUE
  • the acidity of the oil can be felt when tasting it: NOT TRUE
  • seed oil is the most appropriate oil for frying: NOT TRUE