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.
A long-term study of more than 92,000 U.S. adults found that consuming at least 7 grams of olive oil per day was associated with a 28% lower risk of dementia-related death. Here's what researchers discovered about olive oil, diet quality, and brain health.
