fatty acids

“Extra virgin” olive oil is extracted through the first, gentle crushing of ripe olives between stone or steel rollers. This is a gentle process that preserves the integrity of the fatty acids and the oil’s antioxidants. Lower quality olive oils (those not bearing the “extra virgin” title) should be avoided, as the processes uses to extract remaining oils from the olives are not so gentle, thereby rendering the oils more unstable and less nutritious. [...]