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In a nutshell

Available units: 2
Type of units: Couples and Families

Frequently Asked Questions about Olive Oil Quality

What is “Extra Virgin” olive oil?

Extra Virgin is the name given to oil that has less than 0.8% quantity of free fatty acids (FFA). The FFA count is a measure of quality - how carefully and how quickly the olives were picked, stored, transported and pressed into oil.

Free fatty acids have no affect on the taste or smell of the oil. They are only a measure of acids that are created when olives are bruised or stored in dirty containers or in hot and airless conditions before pressing.

Virgin olive oil is allowed a higher FFA count – up to 2% - and is fit for the same uses as Extra Virgin olive oil. It may be very close in quality to Extra Virgin olive oil but is usually sold at a cheaper price.

What is “Cold Pressed” olive oil?

Cold pressed means that the temperature of the oil is kept below 35 °C throughout the pressing process. Higher temperatures will degrade the taste and smell of the oil and will cause oxidation (a chemical reaction with oxygen), which reduces the healthful effects of the oil.

What is healthy about olive oil?

When you consume good olive oil, polyphenols present in the oil are absorbed into the body where they help maintain high HDL (“good” cholesterol) levels while reducing LDL (“bad” cholesterol) levels. Another key ingredient is oleic acid. This is the mono-unsaturated fatty acid which, if eaten instead of saturated fats, contributes to your health.

Polyphenols are anti-oxidants - chemicals that react with oxygen to prevent other, more important chemicals from reacting with it. That is why olive oil can maintain its flavorful constituents for a year or more, if properly stored. When the polyphenols are used up, the oil goes rancid. Similarly, in your body, it is the anti-oxidant activity of the olive oil that reduces cholesterol levels.

How can I tell if an olive oil is good?

Taste it! Unspoiled olive oil can remind you of a fruit or vegetable or nut. It can taste of grass or have an “olive” taste. In all cases it should feel wholesome and interesting to your palate. You should like it!

Spoiled olive oil can taste of old mushrooms (musty defect), wine or vinegar (winey defect), staleness (fusty defect) or it can taste rancid (like rancid butter). It can even have a metallic taste if badly processed.

How has the oil been stored? Ideal storage for olive oil is in cool rooms (18 - 20 °C) in airless, lightless, metal or glass containers. Heat, light and contact with the air cause oxidation in the oil. The polyphenols in the oil will be used up and the oil will not be effective as an anti-oxidant in your body. Transparent bottles of oil stored on open shelves will quickly go rancid after they are opened.

Has the oil been tested for peroxides? Peroxides are the exact opposite of polyphenols. As polyphenols are used up, peroxides are created. Newly pressed olive oil should have a peroxide count less than 20.

Nanaim Olive Oil

We manufacture olive oil of 3 varieties – Leccino and Frantoio (Italian varieities) and Barnea (Israeli variety). The oil has been tested for FFA and peroxides and is stored in stainless steel containers in a cool room. We sell our oil at the following sizes and prices (in NIS):