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Frequently Asked Questions

WHAT IS EXTRA VIRGIN OLIVE OIL?

A: Extra virgin olive oil is a natural product and the result of the first cold pressing of the olive fruit. The oil is extracted from the pulp of the olive using only pressure and does not go through any refining process. It can proceed directly to consumption. “Extra” is the highest grade for olive oil. An olive oil may be called “extra” if it is produced using cold pressing, has less than 0.8 percent free oleic acid, and exhibits superior taste, color and aroma.

ARE ALL EXTRA VIRGIN OLIVE OILS THE SAME?

A: If an extra virgin olive oil meets the extra virgin criteria for classification by the International Olive Council then it is an extra virgin olive oil. Once the extra virgin olive oil classification is met, the enforcement of control systems is what ensures the consistent quality and taste of that extra virgin olive oil. In 2001, Carapelli instituted an internal quality certification program that not only meets, but also exceeds the extensive, strict quality specifications for extra virgin olive oil required by the International Olive Council and the European Union, which are the only sources for legally binding testing methodologies and for ensuring consumer protection. Carapelli Olive Oil also adheres to the new USDA regulations that became voluntary in the United States in October 2010 for the designation of extra virgin olive oil. The reason for this is simple: to provide consumers with the reassurance about the consistent, premium quality of Carapelli Olive Oils.

HOW SHOULD OLIVE OIL BE STORED?

A: Store olive oil in a cool, dark place. It should not be refrigerated because it will become cloudy and eventually solidify. If your oil does become cloudy, which is normal when it is stored below 45º F, bring it to room temperature for 48 hours to restore it to its natural state. This does not affect the oil’s taste or quality.

HOW LONG DOES OLIVE OIL KEEP?

A: When stored properly in a tightly closed bottle that is kept away from extreme heat and light, Carapelli olive oils can keep for at least two years. However, it is at its peak within a year of production and is generally most flavorful when consumed within the first two months.

WHY IS OLIVE OIL MORE EXPENSIVE THAN OTHER OILS?

A: The making of olive oil is a labor-intensive process that begins with harvesting of the olives from November through March. The olives must be unblemished and picked at the exact point of proper ripeness. The harvested olives are then carefully pressed and the oil is extracted from the pulp.

CAN OLIVE OIL BE USED IN PLACE OF BUTTER OR OTHER SATURATED OILS?

A: Olive oil is a natural and healthy alternative to butter, margarine, shortening or vegetable oil in recipes. Nutritionists recommend limiting consumption of saturated fats to no more than 20 grams per day. One tablespoon of olive oil contains just 1.8 grams of saturated fat, compared to 7.2 grams in one tablespoon of butter. For a healthier alternative, replace each teaspoon of butter, margarine or shortening with three-quarters of a teaspoon of olive oil.*

DOES OLIVE OIL HELP LOWER CHOLESTEROL?

A: While olive oil has the same caloric content of more highly saturated fats (120 calories per tablespoon), less is needed to achieve the desired results thanks to its wonderful flavor. Olive oil is also naturally salt and cholesterol-free and is higher in monounsaturated fat than any other vegetable oil. The FDA suggests that replacing butter or other foods high in saturated fat with the monounsaturated fats from olive oil, without increasing the total number of calories you consume each day, can lower your cholesterol and reduce the risk of coronary heart disease.*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to treat, cure or prevent any disease.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to treat, cure or prevent any disease.