WHAT'S THE DIFFERENCE BETWEEN EXTRA VIRGIN OLIVE OIL & WHAT I USE NOW?
Refined oils such as Corn Oil, Canola Oil & Vegetable Blends are extracted from plants using harsh chemical solvents such as hexane before being processed with other chemicals such as acids, caustic soda, and bleach. These fundamentally alter the oils to make them edible (while also creating many unpleasant byproducts). Unlike refined oils, Extra Virgin Olive Oil is made by physically crushing olives and is ready to enjoy without any chemical alterations. With a smoke point averaging 405° and high oxidative stability, EVOO retains significantly high levels of antioxidants and polyphenols during cooking. Learn more here.
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Refined Oil Production
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Extra Virgin Olive Oil Production
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WHAT'S EVOO's SMOKE POINT?
The smoke point of olive oil is high enough for nearly all stove-top cooking, averaging 405° F, while retaining high oxidative stability. Your food is very unlikely to exceed this temperature as long as you don’t overheat the oil in the pan before adding your food.
SHOULD I ADD OLIVE OIL TO A HOT OR COLD PAN?
Your cookware determines when you should add olive oil to the pan. If you are using a non-stick pan with Teflon coating, add the oil to a cold pan. The coating of the pan will be ruined if heated dry. However, if you’re using unseasoned cookware such as stainless steel or cast iron, add the oil to a hot pan. The high temperature of the pan will allow the oil to settle into the pores of the cookware.
WHAT ARE THE HEALTH BENEFITS OF EXTRA VIRGIN OLIVE OIL?
The benefits of olive oil, including its strong anti-inflammatory, disease-fighting, and anti-aging properties, have been well-documented through scientific studies. The polyphenol and antioxidant counts are particularly high in early-harvest olive oil. Learn more here.
WHAT HAPPENS TO THE HEALTH BENEFITS OF OLIVE OIL WHEN IT'S HEATED?
A recent study has confirmed that olive oil retains significantly high levels of antioxidants and polyphenols during cooking, correcting the common misconception that heating it destroys these healthy compounds.
WHAT'S THE DIFFERENCE IN McEVOY RANCH'S ORGANIC EXTRA VIRGIN COOKING OILVE OIL & ORGANIC EXTRA VIRGIN OLIVE OIL?
It’s all about your desired outcome when deciding between our Organic Extra Virgin Cooking Olive Oil and our Organic Extra Virgin Olive Oil. If you’re looking to cook with a healthy oil and want the flavors of your food to shine through, our Organic Extra Virgin Cooking Olive Oil is a perfect choice. If you’re seeking olive oil-forward, rich, and robust flavors, our Organic Extra Virgin Olive Oils are the answer!
Certified Organic
By CCOF
Sustainably Produced
At Our Ranch
Early Harvested
High Polyphenols
Award Winning
Extra Virgin Olive Oil
