Myths and FAQ’S
What is extra virgin olive oil (EVOO)?
Extra virgin olive oil is the natural juice cold pressed (or squeezed) from fresh olives and is the highest grade of olive oil. It displays true olive characters with respect to aroma and taste and is free of any defective flavours. It also possesses superior chemistry that characterise the high quality oils of this grade.
Is extra virgin olive oil good for health?
Extra virgin olive oil is the healthiest oil choice as the natural extraction process employed in their production retains the natural antioxidants, phytosterols and vitamins. These substances have been identified as reducing the risk of a number of diseases. All olive oils contain high levels of monounsaturated fats, which as well as being ‘healthy’ fats, are also resistant to oxidation, so they last longer in storage, and can be reheated more often than many other cooking oils.
Can you cook with extra virgin olive oil?
Yes! High quality extra virgin olive oil like Boundary Bend Limited oils will start to smoke at 210 degrees Celsius. This is higher than the heat obtained when deep-frying so the oil will not smoke when used for deep-frying. Therefore extra virgin olive oil is perfect for deep-frying at home and most other forms of home cooking and offers a healthier and flavour some option.
What is the shelf life for extra virgin olive oil?
Extra Virgin olive oil is best consumed within 12 months from the date of harvest. Boundary Bend Extra virgin olive oils are given a best before of typically one and a half to two years from bottling depending on the oil at the time of bottling. Extra virgin olive oils will not actually go off after this period; however they may lose some of their freshness and flavour which may result in them no longer being classified as EVOO (Extra Virgin Olive Oil). To ensure the oil stays as fresh as possible, store the bottle in a cool dark place and always keep the lid firmly placed on the bottle when not in use.
Is cloudy oil natural?
A new season olive oil is the freshly squeezed juice of the olives and typically has a very small amount of moisture and micro olive flesh particles in suspension that naturally settle with time – like any other fruit juice. Typically the first bottling runs with new season’s oil can display this typical cloudiness that characterises fresh olive oil.
Is sediment in the bottom of the bottle okay?
As mentioned above a new season olive oil is the freshly squeezed juice of the olives and typically has a very small amount of moisture and micro olive flesh particles in suspension that naturally settle with time to the bottom of the bottle – like any other fruit juice. Sediment is in fact an indication of a ‘quality’ ‘fresh’ product. There is no quality or safety issues.
What is the best way to store olive oil?
The best environment for olive oil is in a cool dark place away from light and heat, this will ensure that the product stays fresh. Olive oil should not be stored in the fridge as this will cause the oil to solidify. Always use olive oil within 4-6 weeks from the date of opening.
Are there any calories in extra virgin olive oil?
Like any other oils, extra virgin olive oil has calories but it is a healthier choice because of its high antioxidant value and “good fatty acid composition” as compared to other cooking oils.
Why is Australian extra virgin olive oil a better choice?
Australian extra virgin olive oil is made using state-of-the-art processing techniques. The quicker the oil is extracted from the olive after being removed from the tree, the fresher the oil, the higher its quality and the healthier it is. Australian producers typically process their olives within a 6-8 hours from harvesting, locking in the freshness and the goodness. Australian extra virgin olive oil is fresher with more fruity flavours and it typically reaches Australian retail shelves within months of having been produced. Furthermore, buying Australian extra virgin olive oil you supports local farmers and the local olive industry in general.