About
We want to make a difference and give the best possible product to people, we provide the best extra virgin olive oil in Sri Lanka. Once you’ve tried our imported premium extra virgin olive oil, we are sure you will feel the difference from the cheap vs real Extra Virgin olive oil.
Every single olive oil product listed in our store has been carefully selected for its outstanding flavors and aromas. You can rest assured all of our extra virgin olive oils are High-Quality extra virgin since we taste and analyze every single shipment before we make products available for sale.
We stand behind our products, in the unlikely event you are dissatisfied with your purchase you contact us and we make it Right.
Extra Virgin: Extra Virgin olive oil is the highest quality and most expensive olive oil available. The oil is extracted by grinding and pressing olives, no other chemicals, heat processes are used. According to the international olive Council (IOC), extra virgin olive oil contains a low presence of oleic acid, that’s the Omega-9 fatty acid that is linked to good health. Extra Virgin olive oil tends to be darker in color than lower-quality oils, Somewhere between a golden yellow and dark green. EVOO has a distinct olive flavor, and in the highest quality oils, you should be able to taste almost a little bit of spiciness. Extra Virgin olive oil has a perfect flavor with no flaws.
Virgin: Virgin olive oil is the second highest quality of olive oil, one step down in quality and price from EVOO. It is produced in the same manner as Extra Virgin olive oil and has good flavor with minimal flaws.
Light: despite its name, light olive oil does not mean that this variety of oil has fewer calories or a lower fat content. Instead, this label refers to the oil’s lighter color and neutral flavor. Light olive oil is refined oil, produced using heat after the first pressing of virgin oil. Rather than a deep green, light olive oil has a golden yellow hue, it keeps longer on the shelf and has a higher smoke point than other types of olive oil, but also has fewer nutrients due to the heat-pressing.
What is cold-pressed olive oil?
In the broad sense, Cold-Pressed olive oil is the type of olive oil that has not been thermally modified to the point its features have been altered.
Olive Oil has a specific Physical-Chemical set of properties. These properties give olive oil a plethora of health benefits. However, there are numerous factors during the extraction process that can strip olive oil off of its healthy properties, by slightly or heavily altering this specific Physical-Chemical structure.
One of these factors is the extraction temperature, for example, the structure and thus properties of the Olive Oil will be different if it is extracted at 40 degrees Celsius, instead of 30 degrees celsius.
Specifically, olive oil’s phenolic compounds and other volatile compounds that contribute to the Oil’s aromas can be destroyed.
So, why do some producers prefer to extract Olive Oil in high temperatures? because a higher extraction temperature can increase olive oil yield.
Overall, it is safe to say that cold-pressed olive oil is the olive oil that has been extracted below 27 degrees celsius.
Top Grades Of Greek Olive Oil
Extra Virgin olive oil is of exceptional quality, aroma, and taste. The oil comes from the first pressing of the olives, and no chemicals or hot water are added during processing. Acidity levels are below 0.8 percent. About 70 percent of Greece’s olive oil is Extra Virgin.
Virgin olive oil also comes from the first pressing, but the quality is not quite as exceptional. It offers a fine aroma and taste, but the acidity can be up to 2 percent so it’s less mild.
Stay away from olive pomace oil. The pomace is what’s left of the olive after the good parts have already given their oil. This oil is made from a combination of olive residue oil and virgin olive oil and the quality is poor. It’s cheap, but it should not be used for cooking, and never on salads or vegetables.
Color and Clarity
Green oil is usually a product of green olives, harvested before ripening. It’s highly prized in some circles. Golden-yellow olive oil is generally the product of olives that have been allowed to ripen longer. Both green and golden-yellow oils can be extra virgin oils. Olive oil can also be cloudy if it has not settled. This isn’t necessarily an indication of poor quality.
What it says on the Label
Read the label to be assured of excellent quality. It should clearly state “extra virgin olive oil,” and the acidity level should be at or below 0.8 percent. Look for the area or region where the oil was produced and verify that it is, indeed, from Greece.
Benefits
Some benefits of olive oil include, it is rich in healthy monounsaturated fats, it is protective against heart disease, it contains large amounts of antioxidants, It is an oil that does not contribute to weight gain and obesity, and can help prevent strokes and help fight Alzheimer’s disease. Studies also indicate that consuming at least 2 tablespoons of Extra Virgin olive oil can lower blood pressure.
Taste and Smell
Of course, you can’t open a bottle or tin in the market and take a sniff or a taste before you buy olive oil, but you can tell a lot from its taste and smell after you get it home.
A bitter or sharp taste usually indicates that the olives weren’t ripe yet when they were picked. Oil made from ripe olives has a mild, fruity taste. Taste is entirely a matter of preference and oils made from both unripened and ripened olives have wide appeal.
If olive oil smells bad, don’t use it. Rancidity can be caused by oxidation. This is the most common reason behind a bad smell. The oil will have an odor like dirt.
