Organic Extra-Virgin Olive Oil
8.5 fl oz bottle, cold-pressed |
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- Cold-pressed, unrefined
- Rich in healthful polyphenols
- Very low acid levels (0.15% FFA)
- Kosher (KLBD)
- Certified Organic by Oregon Tilth, Inc
- Product of Spain
Our Organic Extra Virgin Olive Oil (EVOO) is pressed from Spanish Picual olives.
Prized for their fruity, apple-like aroma and tangy flavor, Picual olives are often called the "queen" of olives. The olives come from ancient groves arrayed on the sun drenched hills of Andalusia, where heirloom trees are tended with care and fertilized with organic compost.
The family that owns the ancestral orchard picks their olives at the peak of perfection, and gently cold-presses them to create this savory sensory delight.
EVOO that passes the acid test
Olive oils are divided into quality grades based primarily on their acid content, with lower acidity being the goal.
In order to be legally labeled "extra virgin", the free fatty acid content of an olive oil must be 0.8 % or less. According to experts at The Olive Source, "Freshly pressed oil, made carefully, without the use of excessive heat, from sound, healthy, freshly picked olives, normally has a pretty low acidity, well under 0.5% FFA [free fatty acids]."
Our Organic Extra Virgin Olive Oil is produced with exactly that kind of care and skill, and boasts extremely low acidity … only 0.15% FFA.
Compared with standard vegetables oils (corn, soy, safflower), olive oil is relatively low in omega-6 fatty acids.
Instead of omega-6 fats — which occur to unhealthful excess in the standard American diet — EVOO abounds in "health-neutral" monounsaturated fatty acids.
Better yet, EVOO abounds in rare, tyrosol-type polyphenols, which occur only in olives and appear to support vascular health very strongly ... which may help explain why the traditional Mediterranean diet is so heart-healthy.
Its powerfully beneficial polyphenols make EVOO much healthier than "virgin" grade oil, which has far fewer polyphenols, while regular, refined olive oil (sometimes misleadingly labeled "pure" olive oil) has no polyphenols at all.
For more information, see the Olive Oil & Other Oils section of our Newsletter archive.
Learn this food's omega 3/6 balance, and why it matters.
Average Ratings: 5Write a ReviewDisclaimer: Product reviews are provided for informational purposes only and reflect the views and opinions of customers and not those of Vital Choice. Vital Choice does not verify or endorse any health-based claims made in these reviews. Reviews containing health claims will be removed.
"Really Smooth" Review: This is the best tasting, highest quality EVOO I've ever had, and I've tried many. It's exceptionally smooth tasting and blends well with almost any type food. Highly recommend.
"Acidity rate is the most important issue." Review: I have been looking for the best acidity rate for extra virgin olive oil because my oriental doctor said only this kind of olive oil can be helped us to protect the acidity of inner body. In particular, it is the effective and the best food for the people who has atopic dermatitis, a weak skin, asthma. Our kids eat it before meal and the middle of the meal with two adult spoon everyday.
"Delicious olive oil" Review: This olive oil is far superior to that on grocery shelves Very fresh taste
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Nutrition & IngredientsIngredients: Organic Extra Virgin Olive Oil - 8.5 oz. (250 ml)
Nutrition FactsExtra Virgin Organic Olive Oil 8.5 fl oz.Serving Size 1 Tbsp. (15mL)Number of servings: 17
Amount Per ServingCalories 120 Calories from Fat 120
% Daily Value*Total Fat 14g 22%Saturated Fat 2g 10%Trans Fat 0gCholesterol 0mg 0%Sodium 0mg 0%Total Carbohydrate 0g 0%Dietary Fiber 0g 0%Sugars 0g 0%Protein 0g
11.5g Unsaturated Fat
For optimal freshness, keep your Organic Extra Virgin Olive Oil (EVOO) in a dark place at room temperature or less, and use it within 10-12 weeks of opening. Or keep it in your refrigerator to extend its freshness up to one year. (Refrigeration will turn the oil cloudy, with no harm to its flavor or nutrition value.)
Use EVOO for light sautés and sauces and for cooking at temperatures up to 350° for 30 minutes or less.In addition to light cooking uses, EVOO makes delicious dressings and dips, and you can add it to dishes after they’ve been cooked, for flavor and artery-protecting nutrition.
EVOO is far from the fragile flower that some uninformed sources assert.The International Olive Oil Council sets the smoke point of EVOO — the point at which fatty acids begin to degrade and become unhealthful — at 410 degrees, which is as high as most cooking oils (corn, soy, canola, safflower, sunflower, cottonseed).
To ensure optimal health we suggest that you not fry foods in EVOO at temperatures over 375 degrees for more than 10-15 minutes.
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