Tag — Olive-Oil

Different grades of olive oil help illustrate how processing can affect not only taste and antioxidant content but have important health implications as well. Extra-virgin comes from the first pressing and contains the largest amounts of polyphenols, which are an important source of antioxidants found in olive oil. Virgin oil, a lesser grade, comes from the second pressing. Pure olive oil is not pure at all. This is a still lower grade of olive oil that has been extracted using solvents and or heat which results in lower levels of polyphenols. [Read more →]