Why Extra Virgin Olive Oil?

What Makes Olive Oil Extra Virgin?

In chemical terms Extra Virgin Olive Oil is described as having a free acidity, expressed as oleic acid, of not more than .8g per 100g and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

In order for an oil to qualify as “Extra Virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness. In the olive world, “Fruitiness” means that the oil has pleasant spicy fruit flavors characteristic of fresh ripe or green olives.

This is it in a nutshell. Our oil goes through extensive testing to make certain that it is the highest quality we can provide to you.


What is Cold Pressed Oil?

Cold Pressed Oil is oil that has been pressed with the use of a low heat press. Using heat when making oil not only degrades the flavor, but the nutritional value as well. Heat does allow for more oil which is why cold pressed oil is more expensive. But cold pressed Extra Virgin Olive Oil is a much better quality product and essential for obtaining the wonderful taste we all desire.

Everything produced by Templeton Olive Oil is created using this cold pressed process within hours of harvest.


Other Reasons:

Extra Virgin Olive Oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives. Extra Virgin Olive Oil is considerably rich in monounsaturated fats, notably oleic acid. Enjoy the benefits!