Fat helps digest protein -animal fat, coconuts, avocados, olive oil
Types of Olive Oil explained:
Extra virgin olive oil (or EVOO) is unrefined and the least processed oil. It is considered the highest grade, among other types. It is technically made with a ground paste of olive fruits, which is then pressed into the oil with minimum heat. “Cold-pressed” or “first pressed” is just another marketing term we often find for extra virgin olive oil. Shelf life: 12 to 18 months from production dateOrbest by date + 3 to 6 months
Virgin olive oil is also unrefined oil, with a
similar process to that of EVOO. But, the chemical properties are a bit
different, and it is lower in grade than EVOO. Shelf life: 18 to 24 months from production dateor,best by date + 3 to 6 months
Light and extra light olive oil are refined oil with
no strong taste. Great substitute for baking. The
refining process applies chemical and heat treatment to remove any
unwanted properties resulting in a lighter flavor. Shelf life: 18 to 24 months from production dateor,best by date + 3 to 6 months
Olive oil or sometimes labeled as “pure olive oil” is usually a blend of refined and virgin olive oils.
How to store olive oil and the other types of oil: The ideal spot is a cool, dry, dark place, away from sources of heat and sunlight.
Exposure to air leads to oxidation that causes the oil to go rancid. Buy olive oil in dark glass since it’s good at preventing oxidation from exposure to lights.
On average, the shelf life of olive oil is between 18 to 24 months, sometimes up to 36 months. Extra virgin olive oil tends to have a shorter life since it is least processed.
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