How REAL Extra Virgin Olive Oil is Made | The Traditional Way


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Do you understand how actual extra virgin olive oil is made, historically? Numerous elements that have an effect on the standard of olive oil and its well being advantages aren’t written at the labels. You may additionally be questioning, why some olive oils which can be categorised as extra virgin are so affordable, and a few are so pricey.

If you wish to have to consume most effective the most efficient high quality olive oil, which has all of the advantages that the Mediterranean nutrition is praised for, you will have to know how the olive oil is made, in order that you select the fitting logo, and now not the faux olive oil.

This video is part of the Documentary sequence The Origins of Food That Matter. You can watch different episodes right here:

0:00 – What’s so particular about olives?
0:30 – Meet Oksana Bukiy, the olive oil manufacturer from Italy, who follows conventional strategies of manufacturing
1:28 – What offers distinctive flavours to the most costly olive oils
2:05 – Health advantages of olive oil
2:28 – Why now not all olive are extra virgin, even supposing it is written at the label
3:08 – What extra virgin olive oil in point of fact manner
4:00 – Why the costs of olive oils are so other?
4:13 – How manufacturers save at the high quality of oils
5:12 – How a lot oil are you able to get from 10 kg of olives?
6:05 – How top-quality olive oil is made, an in depth clarification
7:15 – Why the processing time issues
7:30 – What cold-pressed oil manner
8:55 – How Italians consume oil that has therapeutic homes
10:10 – The one perfect factor about top quality olive oil

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Pro Tips to Buy the Best Healthy olive oil:

Oksana’s olive oil can also be bought right here (Organic olive oil from Sicily, Martum):

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3 thoughts on “How REAL Extra Virgin Olive Oil is Made | The Traditional Way”

  1. Nicely explained, I learned quite a few things from this and congrats to the Sicilian presenter for such good English. I did not realise the acidity would be higher if you let the olives ripen more and become dark..I am lucky enough to get olive oil from a relatives farm in Greece but compared to any of the store bought olive oil it always burns my throat and that of others that try it, makes me wonder if the olives used are over ripe. The taste for sure is so much more intense though..

  2. It's a shame that there's so much counterfeiting in the Extra Virgin Olive Oil industry. I've actually been having great results with cold pressed, organic, extra virgin canola oil. It has half the saturated fat & less monounsaturated fat so it can be kept in the fridge for freshness. And it has much higher levels of healthy Omega-3 fats.

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