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Do you happen to have any questions, doubts, or simple curiosities about extra virgin olive oils (EVOO)? Are you curious to find out how a good EVOO is supposed to taste like, or how to best store it in tropical and humid weather such as Singapore's?

 

Are you curious to find out about the smoke point of cooking oils, EVOO's nutritional aspects, and to learn the science behind extra virgin olive oil consumption? If this is the case, you just landed in the right spot! In this section, our experts have given their best shot to answer your most frequently asked questions.

 

To facilitate your browsing through this section, we divided the Q&As into three main categories.

  • Health. What are the health-giving properties of EVOO, and why it's worthy of kitchen-staple status?

  • Cooking. Can I cook with extra virgin olive oil, and what does science tell us in this regard?

  • Products. What are the differences between the various Timperio products? Which one shall I choose for my cooking, and which one works best as a dressing?

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If your question is not among those presented, please do not hesitate to contact us at info@timperio.co. Our team will do their best to assist you!

  • How is Extra Virgin Olive Oil made?
    To produce premium grade olive oil, the best quality freshly picked olives are pressed in a purely mechanical process to extract the juice. The temperature is strictly regulated to no more than about 30°C (86°F) because anything higher would degrade the quality. No solvents are used and no chemicals or any other substances are added or taken away. The result is 100% naturally and healthy extra virgin olive oil.
  • What’s the difference between “extra virgin” and “virgin”?
    The answer is Quality. Both types are produced by the same pressing process, but as defined by the International Olive Council (IOC), the quality of the Virgin olive oil is lower compared to the Extra Virgin type. Extra virgin is in fact the highest quality rating for an olive oil. It must be fruity and have low acidity. Both types have the same level of antioxidants and nutrients. The range of EVOO is quite broad, from sophisticated oils with a rich aroma and flavour through to less striking oils.
  • What is the difference between Extra Virgin and other olive oils such as “pure” and “light”?
    Not all olives produce excellent olive oils and some lower grades are not marketable in their natural state. So the manufacturers refine them using solvents, chemical, heat and steam to strip out all flavour, aroma, colour and most of its nutrients. Then they may add some EVOO or other natural oil back in to make them saleable. The term “light” refers to its pale colour.
  • What does good quality EVOO look and taste like?
    Colours vary enormously and are not a guide as to the quality. Early season oils may be green while later season products may be more golden, but that is not a firm rule by any means. Terms such as bitter, peppery, ripe, herbal, fruity, grassy are frequently used to describe EVOO flavours depending on the variety of olive and when it was harvested. A good EVOO is never bland, that is for certain!
  • How should EVOO be stored?
    Light and heat are not good for EVOO, so bear these simple rules in mind: Rule #1 – Store in a cool dark place and definitely not over a refrigerator or stove. Refrigeration does not harm olive oil although it may turn cloudy at low temperatures when the wax/fat solidifies. That disappears again at room temperature. Rule #2 – Green or brown bottles help to protect the contents from strong sunlight. Rule #3 – Use it within a year of purchase for best results
  • What is the shelf life of EVOO?
    It varies enormously depending on how it was stored after it left the processor and before you bought it. Olive oil sealed in a tin and kept in a dark cool place could last for 2 or 3 years. On the other hand, late season olive oil that has been poured into a clear glass bottle and left in a lighted area might last only 3 months. As a rule of thumb, think of one year as being a lifespan if it’s stored properly.
  • Is extra virgin olive oil the same as olive oil?
    Extra virgin olive oil and olive oil are not the same, and in fact, they are completely different products. Extra virgin olive oil is 100 percent olive juice extracted using only mechanical pressure (no chemical additives or heat can be involved), and it meets or exceeds the highest quality standards of acidity (below 0.8 percent), flavor, and appearance. Olive oil is a refined oil made using heat and/or chemicals. It has little or no nutritional value! More information can be found in this article.
  • Why extra virgin olive oil has a peppery flavour?
    The peppery sting indicates the presence of healthy phenolic compounds, primarily oleocanthal and oleuropein aglycon. Oleocanthal acts as an anti-inflammatory compound (similarly to ibuprofen) Oleuropein has far more wide-ranging benefits that include anti-cancer and cardiac benefits in the main, but also neuroprotective, anti-aging, and antiviral properties. The intensity of that "sting" is one of the factors knowledgeable olive oil connoisseurs look for as proof that the EVO is of high quality.
  • Unfiltered Vs Filtered Extra Virgin Olive Oil – What is the difference?
    Extra virgin olive oil (EVOO) contains tiny particles of olive as well as some water that occurs naturally. All these are very natural impurities, but they need to be removed before the oil is bottled. Producers can remove these particles in two ways: Filtering. EVOO is passed or pumped through layers of cotton, or fine cellulose filters. Racking or decanting process. EVOO is let sit for 2 to 3 months to allow the natural impurities to sink naturally. Although filtered EVOO might have a prolonged shelf-life, as well as look clearer and brighter, at Timperio we use the natural decanting process. Filtering might in fact remove some of the factors contributing to EVOO's health-giving properties (antioxidants and vitamins) and taste profile.
  • What are the health benefits of extra virgin olive oil?
    There are many, but the most significant are reduced likelihood of cardio vascular problems and stroke. This is linked to general healthy eating, such as in the Mediterranean Diet, as well as exercise. It’s the antioxidants and other nutrients in EVOO that mark it out as being a healthy option as well as the “good” fats it contains. They are linked to improved mental and physical health.
  • Is there scientific proof about EVOO's health benefits?
    Yes. There has been a great deal of scientific research into EVOO for everything from health to beauty and its use in cooking. EVOO is now acknowledged to be one of the healthiest of cooking oils, as well as containing substances that makes it better for you than other oils.
  • What is the Mediterranean Diet and what is so good about it?
    It’s what people around the Mediterranean basin have enjoyed for thousands of years. As well as significant amounts of EVOO, it generally includes lots of fish, fruit, vegetables and nuts.
  • What compounds make extra virgin olive oil so healthy?
    Science tells us that extra virgin olive oil (EVOO) is packed with natural antioxidants (polyphenols) that slow or prevent cell damage that can, for example, lead to cancer. It contains anti-inflammatory compounds – as opposed to inflammatory substances such as saturated and trans-fat. Basically, EVOO is full of monounsaturated fats, such as Omega-3 and Omega-6. These are vital for a healthy body and highly recommended by all nutritionists.
  • Does extra virgin olive oil clog my arteries and increase the risk of coronary heart disease?
    Not at all! A number of clinical studies demonstrated the positive relationship between consumption of extra virgin olive oil (EVOO) – which contains high levels of oleic acid of at least 80 percent per serving - and improved cholesterol levels. This means that there is a positive correlation between the intake of extra virgin olive oil and reduced risk for coronary heart disease. However, it’s important to note also that consuming oils high in oleic acid oils such as EVOO improves the heart health ONLY if these healthy oils FULLY REPLACED other types of fats and oils higher in saturated fats in the diet such as butter, margarine, or coconut, palm, and palm kernel oils.
  • Can extra virgin olive oil help to reduce blood pressure and arterial stiffness?
    A recent study by researchers from La Trobe University (Australia), and published in Nutrients, provides scientific evidence that the high polyphenol content of extra virgin olive oil plays a role in reducing the blood pressure and arterial stiffness - main risk factors for cardiovascular disease. The same cardioprotective qualities of extra virgin olive oil were NOT found in the refined, low polyphenol olive oil, which consumption showed NO impact on blood pressure.
  • What types of cooking is EVOO suitable for?
    As well as a highly recommended salad dressing, EVOO delivers excellent results for pan frying (sautéing), stir frying, and even for deep fat frying too. Used in baking, it adds a unique delicious flavour and is frequently used as an healthier alternative to butter.
  • Can I use EVOO for stir frying and deep frying?
    Yes. EVOO is perfect for all types of frying where a cooking oil is used. High quality EVOO may be a little on the expensive side for deep frying but there is no reason why it cannot be used. We stress that we are talking about good quality EVOO. Lesser quality olive oil may not work as well.
  • What is the smoke point of EVOO?
    Much is made of the smoke point of cooking oil. It is the temperature at which blue smoke rises and the chemical composition begins to change. It is not recommended to cook at any higher temperature than that. EVOO has a smoke point ranging roughly between 190 to 220°C (375 to 430°F). That is higher than we typically use for frying, roasting and ever stir-frying and so this is not an issue.
  • What does science say about frying with EVOO?
    These two articles sum up much of the current research into the subject: From a qualified food nutrionist who says you “. . should cook with extra virgin olive oil. Here’s why.” Research that says EVOO is “. . the safest and most stable even when used at high temperatures”.
  • What are the differences between Nobile and Gentile?
    The differences between the two products are not so drastic that you should use only one for cooking and the other as a dressing. No - both products are suitable as a dressing as well as for cooking. Commonalities They both are mono-cultivar extra virgin olive oils coming from the same olive type that is the Gentile Nera, or Gentle black. They are both first cold-pressed within 12 hours from the harvesting. Key Difference The main difference between the products is in the harvesting period of the fruits as olives are harvested at different stages of ripeness. Timperio Nobile is the early-harvested extra virgin olive oil made from semi-ripe olives, giving this extra virgin olive oil bolder flavors and strong aromas of fresh and intense olive flavors. Timperio Gentile is the late-harvested extra virgin olive oil made from ripe olives. Compared to Nobile, Gentile delivers a gentler tasting experience than Nobile. If you wish to know more, please find the complete product review - Timperio’s Nobile Vs Gentile - at this link
  • Can I use Timperio Nobile for cooking?
    Yes, you can, and you should. Alike Timperio Gentile, Timperio Nobile's smoke point is high - between 190 to 220°C (375 to 430°F) - and well above standard cooking temperatures reached during frying, roasting and even stir-frying. We stress that both Nobile and Gentile extra virgin olive oils are suitable as a dressing as well as for cooking. They are both mono-cultivar extra virgin olive oils made from the same olive type - the Gentile Nera, or Gentle Black - which is an olive variety uniquely found in the Molise region of Italy. The only difference between Nobile and Gentile lies in the harvesting period of the fruits as olives can be harvested at different stages of ripeness. Nobile is an extra virgin olive oil with bolder flavors and strong aromas of fresh and intense olive flavors compared to Gentile, which instead delivers a gentler tasting experience.
  • What’s the difference between "Nobile Fiorentina" and "Nobile Marasca"?"
    The difference between the two is only about the design and the style of the bottle. Fiorentina is an elegant and stylish bottle, square in the base, turning cylindrical toward the neck, with an ideal grip for pouring. Marasca is the classical square shape bottle that saves space on the shelf. Both bottles are made in dark "Verde etrusco" glass (dark green colour) to protect the extra virgin olive oil from UV rays.
  • I am pregnant. Is extra virgin olive oil a healthy addition to my diet?
    Yes, it is. Adhering to the Mediterranean diet and using extra virgin olive oil for cooking and as a dressing of your favorite meals during pregnancy is highly beneficial. Research findings also suggest that EVOO may have a protective effect on wheezing during the first year of the newborn's life.
  • Is it safe to consume extra virgin olive oil daily?
    It is not only safe to consume extra virgin olive oil daily, but it is highly advisable too. In one of their recent advisories, the U.S. Food and Drug Administration has concluded that daily consumption of about 1½ tablespoons (20 grams) of extra virgin olive oil may lower the risk of coronary heart disease.
  • Is extra virgin olive oil suitable for children?
    The short answer is yes. However, this applies to children that are at least six months old. To children aged six months or older, extra virgin olive oil provides the health benefits that adults have long enjoyed, including a few additional benefits, especially in terms of weight management.
  • What happens if I consume too much extra virgin olive oil?
    Extra virgin olive oil (EVOO) is considered the healthiest fat on Earth. Health and nutrition professionals recommend intake EVOO daily, and statistics showed that just half a tablespoon (7.5 ml) of EVOO every day might lower the risk of cardiovascular disease by 14 percent and the risk of coronary heart disease by 18 percent. While the healthy compounds in EVOO are responsible for its unrivaled health benefits, EVOO is still a fat, and thus high in calories. Too much EVOO can result in excess calories, and weight gain. One tablespoon of EVOO provides an average of 119 calories.
  • How much extra virgin olive oil should you consume daily?
    There is no such precise daily consumption amount not to exceed. Extra virgin olive oil (EVOO) consists mainly of oleic acid (roughly 83 percent), and a large number of scientific studies have documented its nutraceutical and nutritional value. According to a recent advisory by the U.S. Food and Drug Administration, consuming about 1½ tablespoons (20 grams) of EVOO daily may reduce the risk of coronary heart disease.
  • Is a tablespoon of extra virgin olive oil consumed daily good for you?
    Extra virgin olive oil is considered a functional food, and several peer-reviewed studies have shed light upon its nutraceutical and nutritional value. Statistics showed that just half a tablespoon (7.5 ml) of EVOO consumed daily delivers a 14% lower risk of cardiovascular disease and an 18% percent lower risk of coronary heart disease.
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