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A Guide to Olive Oil

Polyphenols and Antioxidants in Olive Oil

Polyphenols and Antioxidants in Olive Oil

Since we found our True Tuscan extra virgin olive oil, we knew it was special. Its robust, peppery taste delights the palate, lingering even after its left your mouth, and it’s the only extra virgin olive oil we’ve found in ten years of searching that is actually made mostly from olives native to Tuscany. After …

How is Olive Oil Tested For Quality?

How is Olive Oil Tested For Quality?

Not all olive oils are the same. From pomace to olive oil to extra virgin olive oil, US and International Standards require a variety of analyses for quality and grade. Read on for the different tests performed and how Healthy Harvest oils stack up.  Free Fatty Acid Content is commonly called the “percent acidity” or … Continue reading "How is Olive Oil Tested For Quality?"

Frying in Olive Oil: Healthy or Harmful?

Frying in Olive Oil: Healthy or Harmful?

Many of us have been led to believe that olive oil should be reserved for salad dressings or a finishing drizzle over meals. But did you know that not only is it safe to cook with olive oil, it is actually one of the most nutrient-dense, stable fats you can use? This article from Authority Nutrition …

UC-Davis finds 86% of Olive Oil in U.S. doesn’t meet Extra Virgin standards

UC-Davis finds 86% of Olive Oil in U.S. doesn’t meet Extra Virgin standards

In 2010, the University of California-Davis found that most olive oil in the U.S., despite being labeled as extra virgin, did not meet U.S. or international standards. Our chemical testing indicated that the samples failed extra virgin standards for reasons that include one or more of the following: oxidation by exposure to elevated temperatures, light, …