Critida Messara Olive Oil 0.2% 1 l (tin)

Nutritional values per 100g of product: Energy 3389 kJ / 91.6 kcal, Fat 91.6 g of which saturated 12.6 g, monounsaturated 72.2 g, polyunsaturated 6.8 g, Carbohydrates 0 g of which sugars 0 g, Protein 0 g, Salt 0 g

How to store olive oil?

Olive oil should be stored in a cool, dark place, such as a refrigerator. This can help preserve its freshness and aroma. Avoid storing olive oil where it is exposed to direct sunlight or other heat sources, as this can cause it to lose flavor and aroma. Olive oil should be stored in a tightly sealed container to prevent it from drying out. It is also important to remember that olive oil tends to change color and odor over time, so it should be consumed within a few months of opening.

What does it mean for olive oil to be cold-pressed?

Cold-pressed olive oil is oil that has been produced without the use of heat or chemicals. This process involves pressing raw olives using high-quality machinery, such as a slow-speed press, where the temperature is maintained below 27 degrees Celsius. As a result, the oil retains more nutrients and aroma than hot-pressed oil or oil produced with chemicals. Cold-pressed olive oil is considered to be of higher quality than hot-pressed oil or oil produced with chemicals.

What does it mean for olive oil to be extra virgin?

Extra virgin olive oil is olive oil that meets a series of quality and origin requirements. For oil to be labeled extra virgin, it must be cold-pressed, meaning without the use of heat or chemicals, and it must meet specific requirements regarding its acidity level and taste. Extra virgin olive oil should have an acidity below 0.8% and meet specific taste and aroma requirements, such as freshness, intensity, and absence of defects. Extra virgin olive oil is considered the highest quality oil because it retains more nutrients and aroma than other types of oil.

What does the acidity of olive oil mean?

The acidity of olive oil refers to the content of fatty acids in the oil. The lower the acidity of the oil, the more it is valued, as this means it contains more good unsaturated fats and fewer saturated fatty acids. Olive oil with an acidity below 0.8% is considered to be of good quality. The acidity of olive oil can be checked on the product label or through laboratory testing.

Why is olive oil pressed and bottled within 24 hours of harvest?

Olive oil loses its properties and flavor over time, which is why it is important for it to be pressed and bottled as quickly as possible after harvest. This way, its best flavor qualities can be preserved and the loss of valuable nutrients can be prevented. Thanks to quick pressing and bottling, olive oil retains its original, fresh taste and aroma, which are so highly valued by consumers.