|Product Name||Olive Tree Extra Virgin Olive Oil|
|Net Weight/ Quantity||1L|
Olive Tree® Extra Virgin Olive Oil is sourced straight from the tranquil Tuscan seaside, using the finest olives harvested from ordered rows of Frantoio, Leccino and Maulino olive trees, known for their fine oil quality and consistency. Cool winters and long, hot summers under the Italian sun allow our olives to ripen perfectly, creating rich and luscious olive oil.
This cold pressed extra virgin olive oil is unrefined, and produced from superior quality Italian olives without the use of heat or chemicals. This ensures that it maintains an acidity level of less than 0.8% and retains all the positive nutritional benefits of the olives, including good cholesterol, vitamin E and anti-inflammatory properties. The ‘pizzicante’ flavour of our extra virgin olive oil (an Italian phrase describing the strong flavour that hits the back of your throat) is an indication that it’s rich in polyphenols. Dubbed as olive oil’s most beneficial health component, polyphenols are potent antioxidants that neutralize free radicals in the body and reduce the risk of heart disease, high blood pressure, digestive problems and certain types of cancer.
Studies have shown that extra virgin olive oil is also extremely beneficial for human development Containing omega 3, omega 6 and linoleic acid in similar percentages as breast milk, extra virgin olive oil assists brain development, helps gastric functioning, supports the absorption of vitamin D, and even prevents colic in very young children. Specialists have recommended including a teaspoon-full of high quality extra virgin olive oil in every meal prepared for babies being weaned off breast milk.
Serving Guide: Pairings: Extra virgin olive oil has long been the cornerstone of the Mediterranean culinary world. Enjoy its rich flavour raw drizzled over sautéed vegetables, spread over freshly baked homemade pizza (as they do in Italy!) or as an ingredient in zesty salad dressings and fresh Italian pesto sauces. Pastry chefs can experiment with olive oil as a substitute for butter in cakes, breads and puddings like olive oil gelato served with a balsamic swirl, and the classic SchiacciataFiorentina, a delicately scented fluffy Italian cake.
Contrary to popular belief, extensive research has shown that extra virgin olive oil can also be used for cooking – after all, they’ve been doing it in the Mediterranean for centuries! Try using it for marinating, baking and roasting dishes like Italian-style meatballs with tomato ragù, lemony roast chicken and olive-oil poached fish. While cooking with extra virgin olive oil, never heat the oil at high heat and always raise the temperature gradually, ensuring that it never crosses 190°C.