Extra virgin olive oil is mostly liquid fat made up of triglycerides, or ‘three fatty acids' connected to a glycerol backbone, the main being oleic acid known for it cardioprotective properties. When damaged olives are used to produce oil, it’s improperly stored, or a myriad of other factors occur, the bond holding the triglycerides break freeing the fatty acids and compromising the quality of the oil. Just how much the oil is compromised is determined by measuring the amount of those free fatty acids, a value known as ‘acidity.’ Quality extra virgin olive has a free acidity lower than 0.8%, with superior quality closer to value of 0.3%. Virgin olive oil ranges from 0.8% and 2%, and Lampante olive oil (a low quality oil that is not edible) features a free acidity higher than 2%.

Extra virgin olive oil (EVOO) is not only a staple of Mediterranean cuisine but also a powerhouse of health benefits. Rich in monounsaturated fats, EVOO supports heart health by lowering bad cholesterol levels and boosting good cholesterol. Its high concentration of antioxidants, particularly vitamin E and polyphenols, combats oxidative stress and inflammation, contributing to overall well-being. Regular consumption of extra virgin olive oil has been linked to a reduced risk of chronic diseases, including heart disease and type 2 diabetes. Additionally, its anti-inflammatory properties may improve cognitive function and reduce the risk of neurodegenerative diseases. Embracing extra virgin olive oil in your diet is a delicious way to nurture your body while honoring the rich traditions of Italian producers.