Learn why extra virgin olive oil has become an important part of heart-healthy eating, from its monounsaturated fats and oleic acid to the naturally occurring polyphenols that distinguish quality EVOO.
A long-term study of more than 90,000 U.S. adults found that higher olive oil consumption was associated with a lower risk of death from several major causes. Learn why replacing certain fats with olive oil may be an important part of a healthier diet.
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.
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.
