ABOUT OLIVE OIL

CERTIFICATION OF OILS

The olive oil must meet chemical criteria as set out by the International Olive Oil Council (IOOC) standards for olive oil. These are:

  • Less than 0.8% Free Fatty Acid (FFA)
  • Peroxide Value of less than 15 (PV)

USES

Extra Virgin Olive Oil should be treated as a condiment rather than a food and there is no doubt that it should be used in the most "natural" way - straight from the bottle at room temperature! Whether it is drizzled over a salad or over freshly cooked vegetables there really is no other way to bring out the best flavours in many foods.

  • Serve Extra Virgin Olive Oil as a dip with crusty french bread.
  • Drizzle over a salad
  • Use to roast vegetables
  • Rub into meat, poultry and fish before cooking.

HEALTH BENEFITS OF OLIVE OIL

  • Extra Virgin Olive Oil has a high ratio of monounsaturated fat in the form of oleic acid which helps to reduce the bad cholesterol (LDL) and preserve the good cholesterol (HDL). Raising HDL (high-density lipoprotein) cholesterol is recommended to protect against heart disease. HDL helps remove the cholesterol that clogs the arteries. Whenever possible, use Extra Virgin Olive Oil in the place of butter or other vegetable oils in cooking. Also use it in the preparation of salad dressings and as a dressing for vegetables.
  • Monounsaturated fat is least likely of all fats to turn rancid - oils that do turn rancid will have negative effects on the body and should be avoided.
  • Extra Virgin Olive Oil is rich in antioxidants, vitamins & polyphenols. There are as many as 5mgs of antioxidant polyphenols in every 10grams of olive oil. Polyphenols have been shown to reduce coronary heart disease and may be the substance involved in lowering blood pressure!
  • Olive oil contains Vitamin E - the vitamin which combats the free radicals that damage body cells and tissues and contribute to ageing!
  • Olive Oil has also been linked to the reduction of the risk of certain cancers.

DISCLAIMER - RUAKOKOPUTUNA OLIVES will not be held responsible for the use of their olive oil. In any situation involving a medical complaint please consult a doctor because although they have made every attempt to provide accurate information olive oil should never be considered a substitute for appropriate medical treatment.

STORAGE

  • Ideally olive oil should be stored in a cool dark place and the bottle should be securely sealed.
  • Once opened a bottle should be consumed within three to six months - this is for the enjoyment of its freshness and quality.
  • Unlike wine, olive oil does not improve with extended keeping, while the flavours may mellow it should be consumed within 2 years of bottling (dates should be on the label)
  • The fresher the olive oil is consumed the more intense the flavour will be and the better it will be for you.