Extra virgin, virgin, pure, light and Ultra Premium don't all mean the same thing. Learn which olive oil terms are regulated grades, which are marketing descriptions, and what our Ultra Premium standard actually represents.
Extra virgin olive oil is sensitive to oxygen, heat, light and time. Learn how proper storage helps protect EVOO's flavor, Biophenols and freshness—and where you should never keep your bottle.
What makes an olive oil Ultra Premium? Explore the chemistry behind the UP standard and learn what FFA, Oleic Acid, Peroxide Value, UV absorption, Biophenols, DAGs and PPP reveal about an extra virgin olive oil.
Journalist and Extra Virginity author Tom Mueller examines the science behind extra virgin olive oil's health reputation—and why the quality of the olive oil used in research matters when evaluating the results.
Biophenols often get the attention when discussing extra virgin olive oil, but oleic acid deserves a closer look. Learn what research tells us about this monounsaturated fat and why it is an important part of olive oil's nutritional profile.
