If you don’t know about the process, it’s simple to be fooled by most companies that advertise their EVOO as the better option. Little did you know most are blended with much lesser quality, multi-variety olives sourced and refined from several locations.
Extra virgin olive oil loses 60% of its medicinal properties after 6 months. What does that mean? That the average blended “extra virgin” olive oil in the typical supermarket is already 3-5 years old… so there are absolutely zero benefits.
Our treasure not only has a high content of monounsaturated fats that lower bad LDL cholesterol and omega-9 fatty acids, but it also reduces blood pressure AND improves heart health.
Refined olive oils undergo a second production after pressing. The refining process will often include the presence of heat or chemicals. Some refined olive oils introduce other types of vegetable oils into the mix as well, resulting in an overall lower-quality oil with all nutrients stripped out.
Unrefined olive oils are produced without any chemical or heat extraction processes and are thus higher in quality. The olives and resulting oil may be washed, filtered, and decanted, but that’s it!
Cold-pressed is the least refined and most natural process in olive oil production. As such, cold-pressed oils will be much higher in quality.