FAQ

I see major price differences for olive oil products in the market. Are these all the same or different olive oil types available?

There are many different types of olive oil products available and that is why there are major differences in their prices.

    1. Extra Virgin, Cold Pressed Olive Oil (EVOO): This is the TOP PREMIUM OLIVE OIL which has less than 0.8 percent acidity and great flavor and a fruity taste. EVOO is the best type of olive oil to be enjoyed uncooked in salads, baking and also cooked meals. EVOO is naturally the purest, best flavor and fruitiest type of olive oil, and cannot contain any “refined olive oils”; refined oils are of lesser quality and are factory-created by chemical, heat and other means…

 

    1. Virgin Olive Oil, (VOO): The taste is OK and its acidity must be 2 percent or less. Like the EVOO above, it cannot contain any refined oil. Virgin olive oil is good for cooking, but does not have the best flavor and aroma for salads or baking, unlike the EVOO.

 

    1. Pure Olive Oil (POO): This is of lesser quality than the EVOO and VOO. This is a FACTORY-CHEMICALLY PROCESSED olive oil and the initial ingredient of POO is mostly mediocre olive oils with acidity usually greater than 3.3 percent with bad odors. That is the POO is processed and refined by chemical, heat and other means to chemically “purify” it. In most cases, olive oils in this category are mostly blended at about 85 percent refined oil and 15 percent virgin or extravirgin oil, to introduce some natural olive oil aroma and flavor in the Pure Olive Oil blend.

 

  1. Olive Pomace Oil (OPO): It is an inferior quality product and is made from the olive paste that is left in the centrifuge after the olives are pressed and the oil water mixture is extracted. Olive Pomace Oil is treated with chemicals and heat to extract additional oil. Olive Pomace Oil is can be edible but it may NOT carry the name “Olive Oil”. This oil is most often used commercially and is rarely seen on the grocer’s shelf.

Is the Extra Virgin Olive Oil you purchase Real or Fake?

    1. Did you know that the Mob makes big money by selling you fake olive oil?

 

    1. Did you know that in 2008, about 400 Italian police officers conducted a lengthy investigation dubbed “Operation Golden Oil” which led to the arrest of 23 people and the confiscation of 85 farms? It was quickly followed up by another investigation in which more than 40 additional people were arrested for adding chlorophyll and other chemical additives into sunflower oil and soybean oil and selling it as Extra Virgin Olive Oil, and marketed it in both Italy and abroad?

 

  1. How can I protect myself? It is not easy to run your own tests to prove whether the extra virgin olive oil you buy is real or fake. It is a cumbersome and costly endeavor. On the other hand, you can be vigilant, always research the various sellers and make sure that the sellers know the origin of their extra virgin olive oil and that they are reputable sellers with a good track record.

How to Cook with Extra Virgin Olive Oil (EVOO)?

    1. Nutrition and cooking experts agree that one of the most versatile and healthy oils to eat, cook and bake is olive oil, as long as it’s Extra Virgin, Cold-Pressed (EVOO).

 

    1. You can add EVOO in your salads, over sandwich bread instead of mayo, you can bake with it instead of using the detrimental for health margarine or butter.

 

  1. You can add EVOO to cook and also use it for frying as long as you do not reach the smoke point.

Why did my olive oil start to smoke when I was cooking with it?
All olive oils have a smoke point, the temperature range at which they begin to smoke during cooking (breakdown starts at smoke point).

We strongly recommend reducing your cooking temperature immediately, should you notice your olive
oil beginning to smoke. Also, we strongly recommend that you keep your olive oil away from hot stove
tops, open ovens, and grill surfaces, and do not pour the olive oil directly onto such surfaces while they
are hot.
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