Sell 【Available】Capri Olive Oil 250ml, 500ml, 1L (Pomace, Pure, Extra Vi best price

Capri Olive Oil Product of Italy Variations: Pure Olive Oil Extra Virgin Olive Oil Pomace Olive Oil POMACE OLIVE OIL is refined, mainly the residue, which remains after the oil of the olives is pressed. It is comparatively low grade and is cheaper than the other varieties of olive oil, but that does not mean that it is not good! Pomace olive oil is as good as that jar of extra virgin olive oil gracing the aisle at the supermarket. In fact, it has the same composition as extra virgin olive oil. Pomace olive oil is healthier than other edible oils, which are available in the market today. It is also a healthier substitute for vegetable oils. PURE OLIVE OIL has the same health-promoting monounsaturated fats as extra virgin olive oil, but it doesn’t pack the same antioxidant punch. because it is not cold-pressed (raw). The heat used in the extraction process for pure olive oil disperses the antioxidants. The pure variety does provide a more neutral flavor and lighter golden color than extra virgin, so it’s great for cooking and baking where you want a touch of that olive essence. It’s also great for grilling, frying, roasting and sautéing vegetables and meats. Create a salad dressing with fresh herbs and a tangy vinegar. Combine with lemon juice and black pepper for a classic marinade. Use on roasted or braised meats (and accompanying veggies!) The perfect frying companion for breaded meats, vegetable appetizers and more. Substitute the mayo in your favorite potato or macaroni salad recipe. EXTRA VIRGIN OLIVE OIL provides the richest olive flavor, and the most health benefits, because it is essentially “raw.” The extra virgin variety of oil comes from the first pressing of olives, with no heat or chemicals used to extract the oil. This process, otherwise known as “cold-pressing,” preserves the natural antioxidants and “good” monounsaturated fat that promotes healthy cholesterol levels. Extra virgin olive oil tends to be golden-green with an intense fruitiness and a light, peppery finish that makes it the obvious choice when you want to really experience olive flavor. Extra virgin is the optimal choice for using in dressings and drizzles, where its flavor can be savored in raw form. Salads of all kinds can benefit from a good olive oil and a spritz of vinegar. Top steamed or roasted vegetables. Use for sautéing vegetables or meats. Finish roasted or grilled meats with a drizzle. Use in Italian breads like pizza crust, focaccia and olive bread. Drizzle over fresh vegetables. Use for dipping crusty breads along with specialty spices. Add a touch of oil atop hot dishes, like soups or pastas, for a silky texture— the heat releases its aroma.