The term oil derives from the Arabic azzail or az-zait, which in Hebrew is expressed as zait, in Egyptian as djôit or zoit and which means olive juice, since it preserves the aroma, flavor, vitamins, antioxidants and all the properties of the fruit.

Extra virgin olive oils with a milder flavor (ripe fruity) are ideal foods with a milder taste, as well as for baking. On the other hand, foods with a more pronounced flavor pair well with extra virgin olive oils with a more intense flavor (light, medium, or intense green fruity), being used for the preparation of some sauces or seasoning salads, for example.

In your recipes for sweets and cakes, you can always opt for olive oil, the healthier fat, following the following proportions: https://static.wixstatic.com/media/bb4843_e8190fc520c84cd6adc99bd9a2a0e081~mv2.png

The green color of the oil is associated with the greater or lesser presence of chlorophyll in the olive (a natural green pigment), which does not influence the sensory quality of the oil, eventually it can impart more bitter sensory notes. Depending on the variety of olive and its degree of maturation, the level of chlorophyll can be higher or lower, giving more greenish or more yellow oils.

Yes, the more “spicy” an oil is, the greater the presence of phenolic compounds, the product's natural antioxidants and, normally, indicative of a good quality oil. This characteristic is still closely associated with the variety, stage of maturity of the olive when harvested and procedures used during its processing.

Extra virgin olive oil is, most likely, the healthiest fat whose juice is extracted from the olive by a process of pressure or centrifugation, at low temperature, right after harvesting. The content of free fatty acids, expressed in oleic acid and its qualities make it an excellent and unparalleled ingredient in a healthy diet or weight loss plan, as it inhibits the accumulation of fat in the abdominal area. ​ On the other hand, the high concentration of monounsaturated fat, oleic acid, has contributed to the reduction of the risk of coronary diseases, to the reduction of the risk of heart diseases, and may also contribute to the regulation of sugar and insulin levels in the blood. ​ Another benefit of extra virgin olive oil is its ability to displace omega-6 fatty acids, having no effect on omega-3 fatty acids, helping to bring about a healthier balance between omega-6 fats and fats. omega-3. ​ Thus, and unlike saturated fats, extra virgin olive oil reduces total cholesterol and low-density lipoprotein levels in the blood, and its ability to lower blood sugar levels and blood pressure is also known. It contains antioxidants such as vitamin E, carotenoids and oleuropein, a chemical that can help prevent the oxidation of low-density lipoprotein particles.

Extra virgin olive oil contains a wide variety of antioxidants that are not found in other oils, mainly natural phenols with antioxidant properties, which, tyrosol and hydroxytyrosol esters, including oleocanthal and oleuropein, give it its bitter and spicy taste, without any chemical processing. ​ Extra virgin olive oil is known to be a source of at least 30 phenolic compounds, whose composition has several medicinal benefits.

After extraction, several scientists discovered that olive oil has a high concentration of canthal oil, which produces an anti-inflammatory effect with effects similar to ibuprofen, a common non-steroidal and anti-inflammatory drug, with four tablespoons of olive oil giving the equivalent to about 10% of the recommended dose of ibuprofen for pain relief in an adult. ​ Studies also reveal that the balanced and prolonged consumption of small amounts of extra virgin olive oil may be responsible, in part, for the low incidence of heart disease associated with the Mediterranean diet.

According to the U.S. Food and Drug Administration, the intake of extra virgin olive oil should be limited to two tablespoons per day, about 23g, replacing saturated fats in the diet.