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Extra Virgin Olive Oil

Olive oil is rich in “good fat,” formally known as monounsaturated fat. Monounsaturated fat lowers total cholesterol while raising HDL cholesterol (good cholesterol) and lowering LDL cholesterol (the bad cholesterol. Incorporating monounsaturated fat into your diet will improve sensitivity to insulin, lower blood sugar, and help prevent pesky fat from sitting in the midsection.

Along with being a “good fat,” olive oil contains polyphenols, which is an antioxidant that benefits the heart, arteries, digestive system and cancer. Typically, higher polyphenols means fresher, higher-quality extra virgin olive oil. Various findings through clinical data suggest consuming olive oil can provide heart health benefits, including cholesterol regulation.

Primary Benefits:

  • Helps fight infectious disease & heart disease
  • Helps fight colon & breast cancer
  • Aids in skin damage prevention
  • Fights free radicals
  • Lowers LDL (bad) cholesterol
  • Raises HDL (good) cholesterol
  • Promotes intestinal health
  • Promotes respiratory health
  • Natural anti-inflammatory (same ingredient found in ibuprofen)
  • Lowers blood pressure
  • Lowers triglyceride levels
  • Dissolves clots in capillaries
  • Lessens severity of asthma and arthritis
  • Aids in digestion and controls blood sugar levels
  • Helps treat urinary bladder infections
  • Fights against acne, psoriasis, and eczema
  • Helps reduce brain plaque associated with Alzheimer’s


  • Replace butter with extra virgin olive oil on your favorite breads, potatoes, or other vegetables
  • Swap your salad dressing(s) for our extra virgin olive oils for a healthier option
  • Flavor your fresh-cooked meals with extra virgin olive oil to enhance flavor and increase nutrient intake
  • To preserve phenol content (freshness) and prevent exposure to light, purchase cold-pressed extra virgin olive oil that is sold in opaque packaging

Conversion Chart

Butter/Margarine Olive Oil
One Teaspoon 3/4 Teaspoon
One Tablespoon Two 1/4 Teaspoons
1/4 Cup Three Tablespoons
1/3 Cup 1/4 Cup
1/2 Cup 1/4 Cup + Two Tbsp.
2/3 Cup 1/2 Cup
3/4 Cup 1/2 Cup + One Tbsp.
One Cup 3/4 Cup


To better determine the quality of extra virgin olive oils, review the terms below:

FFA – (Acidity)
Free Fatty Acid – The lower, the better. The IOC requires that an oil’s FFA stay below 0.8 to be considered Extra Virgin grade. We’re proud to say that our average FFA is approximately 0.18.
**(Indication of the olive condition at time of crush –Fruit processed immediately should produce oil with low FFA)**

Peroxide Value – (PV)
PV is the primary measurement of rancidity in a particular extra virgin olive oil. and must be less than or equal to 20. Peroxide value depends on procedures used in processing and storing of the oil. Peroxide is responsible for any changes to color and/or aroma throughout the oxidization. Our average PV at time of crush is approximately 3.2.

Polyphenols – Healthful (Antioxidant Substances)
The higher the better! Polyphenols make an oil last longer and determine the “style” of an oil regarding bitterness and pungency. Typically, a high polyphenol count (presented in parts per million), will have more “pepper” or more “bitterness”. 

Oleic Acid – (Healthful Monounsaturated Fat)
In order to qualify as an extra virgin olive oil, the Fatty Acid Profile must be comprised of at least 55% Oleic Acid. Again, the higher, the better! Our average oleic acid content is approximately 77%. Substituting oleic acid with saturated fatty acids in animal fats will improve cholesterol balance, which is why monounsaturated fats are referred to as “the good fats.”

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