What’s and Why’s of Extra-Virgin Olive Oil

Virgin olive oil is extracted from the olive without further processing with solvents or heat.

Extra-Virgin olive oil is virgin olive oil with something extra. Organoleptic blind tasting by a recognized tasting panel certify the oil has no defects and some positive flavors. In addition, it is subjected to chemical laboratory testing for acid and peroxide.

California Extra-Virgin olive oil certified by COOC is the freshest and richest in anti-oxidants you can buy.

Saltonstall Estate Organic Extra-Virgin olive oil is richer in anti-oxidants and higher in monounsaturated fats. It is the healthiest oil obtainable.
 

               The Health Benefits of Olive Oil

                                         Comparison of Fat Composition of Edible Oils

Type of Oil	Monunsaturated	Polyunsaturated	Saturated
Canola	58.9	29.6	7.1
Coconut	5.8	1.8	86.5
Corn	12.7	58.7	24.2
Flaxseed	22	74	4
Grapeseed	16.1	69.9	8.1
Olive	77	8.4	13.5
Palm	37	9.3	49.3
Palm Kernel	11.4	1.6	81.5
Peanut	46.2	32	16.9
Safflower	12.6	73.4	9.6
Sesame	39.7	41.7	14.2
Soybean	23.3	57.9	14.4

Only extra virgin olive oil is high in monounsaturated fats and low in both polyunsaturated and saturated fats.

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Articles About the Health Benefits of Olive Oil