By: Ms. Reema Bhatia (Nutritionist)
There has been a lot of buzz about the 'Extra Virgin' Olive Oil, it mainly refers to the fruity oil from the first pressing of the olives. No chemicals, high heat, or other potential corrupters have been introduced. Extra virgin olive oil has the lowest acidity (less than 1 percent) and the best flavor of all olive oils. The color varies from deep green-gold to light gold- the deeper the color the better the flavor.
Virgin olive oil, also from the first pressing, has a higher acidity (about 2 percent) and a mellower taste. Pure ‘Classic’ olive oil is a combination of the two. While buying take care that you may only as mush as you will use within three months. They don’t need to be refrigerated but do store it away from heat and out of Sunlight. Olive oil does not improve with age. ‘Light ‘ on the Label refers to the flavor of the oil. Extra virgin oil has the highest content of polyphenols and therefore delivers the greatest potential health benefits.