EVOO Fact Sheet.. the more you know

Extra virgin olive oil, the cold-pressed result of the first pressing of the
olives, is only 1 percent acid. It's considered the finest and fruitiest of the
olive oils and is therefore also the most expensive. Extra virgin olive oil
can range from a crystalline champagne color to greenish-golden to bright
green. In general, the deeper the color, the more intense the olive flavor.
After extra virgin, olive oils are classified in order of ascending acidity.

Olive oil is a natural juice which preserves the taste, aroma, vitamins and
properties of the olive fruit. Olive oil is the only vegetable oil that can be
consumed as it is - freshly pressed from the fruit.

Studies have shown that people who consumed 25 milliliters (mL) - about
2 tablespoons - of virgin olive oil daily for 1 week showed less oxidation of
LDL cholesterol and higher levels of antioxidant compounds, particularly
phenols, in the blood.(4)

But while all types of olive oil are sources of monounsaturated fat, EXTRA
VIRGIN olive oil, from the first pressing of the olives, contains higher
levels of antioxidants, particularly vitamin E and phenols, because it is less
processed.

Olive oil is clearly one of the good oils, one of the healing fats. Most people
do quite well with it since it does not upset the critical omega 6 to omega
3 ratio and most of the fatty acids in olive oil are actually an omega-9 oil
which is monounsaturated.


Tantillo Extra Virgin Olive Oil is a product of Italy, "The Land of Extra Virgin Olive Oil". It is made essentially the same way as it has for thousands of years- without the addition of any heat or additives, then decanted and filtered for the purest flavor. Delicious on meat, poultry, fish, vegetables and bread. Enjoy!