Frequently Asked Questions
How do I place an order?
What are the health benefits?
Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a significant role in the many health benefits attributed to olive oil. Studies suggest that olive oil has a protective effect against certain malignant tumors in the breast, prostate, endometrium and digestive tract. Research has revealed that the type rather than the quantity of fat seems to have more implications for cancer incidence.
Evidence from epidemiological studies also suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease. This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid.
There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. Additionally, Olive oil protects against heart disease as it controls the “bad” levels of LDL cholesterol and raises levels of the “good” cholesterol, HDL.
As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, which may have benefits for the heart.
How can I use it in cooking?
We have a variety of recipes available and our staff has some great suggestions too, along with the tasting notes for each oil posted in the shop.
•Extra virgin olive oil is a great substitute for butter. Use on breads, potatoes, vegetables and when cooking.
•Extra virgin olive oils work well in salad dressing.
•Roast vegetables coated with extra virgin olive oils in the oven or place coated vegetables on the grill.
•Dress your food with extra virgin olive oil immediately after cooking. You’ll get more flavor and more nutrients from your oil.
•Cold pressed extra virgin olive oil sold in an opaque containers are the best to prevent exposure to light and preserve its phenol content.
Visit our Pinterest page for some great recipe ideas http://pinterest.com/beaufortolive/.
What Makes an Olive Oil Extra Virgin?
•Oleic Acid: Is a mono-unsaturated omega-9 fatty acid found in olives. Ranges between 55-83%. Higher the better. Helps in reducing oxidation.
•FFA: Maximum limit for free fatty acidity in an EVOO is .8%. Lower the better.
•Peroxide Value: Maximum value is 20 with less than 10 desirable. Unsaturated FFA’s react with oxygen to form peroxides which are responsible for an olive oil to go rancid.
•Polyphenol Count: An antioxidant found in olives. Standard range is 80-220 PPM. Anything over 220 is considered high (robust).
•Taste: Fruity, peppery & bitter. The 3 desirable characteristics of an EVOO endorsed by the IOC.
We offer the finest and youngest olive oils available in the world. Average FFA is .19% with none over .3%. EVOO’s with polyphenols in the 500-600 range. Peroxide values less than 10. We import from both hemispheres every 6-7 months to ensure the freshest olive oils available.