Olive Oil… it’s full of flavour and naturally good for you

For thousands of years, people have known the health benefits of olive oil. Extensive scientific research over the years has revealed just why olive oil is good for you.

• Olive oil is cholesterol free, it actually helps to reduce harmful cholesterol levels, which in turn helps to resist the risk of heart disease.
• Olive oil contains high levels of vitamin E, and also contains vitamins A, D and K.
• Olive oil is a good source of anti-oxidants.
• Olive oil can help the digestive system function more efficiently.
• Olive oil can benefit non-insulin dependent diabetics because it is a mono-unsaturated fat.
• Did you know that the residents of Crete have the highest consumption of olive oil in the world…and the also have the lowest incidence of heart related diseases

Good Better Best

Since Ploughman’s Hill Olives were first pressed for oil in 1999, the oil has always been graded ‘extra virgin’.
But many people do not fully understand the difference between the different grades of oils.

‘Extra Virgin Olive Oil’
This oil is the finest product of the olive tree. It has excellent aroma, colour and flavour, a maximum acid content of 0.8%. Extra virgin is best used as a healthy
additive, sprinkled over salads or hot dishes to bring out the full flavour. While all olive oils are good, extra virgin is the best and healthiest of them all.

‘Virgin Olive Oil’
This label is used on premium olive oils, which must pass very high standards of aroma and flavour. The maximum acid content of virgin olive oil does not exceed
1.5-2%. Virgin olive oil is ideal for use in salad dressings and cooking.

‘Olive Oil’
The grade ‘olive oil’ means that the oil, while still healthy, has not met the strict criteria of ‘virgin’ and ‘extra virgin’ grading. Olive oil is often a refined or blended oil,
and the acid content should not be more than 3.3%. This is a very versatile oil, because of its low flavour and aroma, is useful for baking, frying and deep frying.