Olive oil, virgin or refined?

"With no effective legislation protecting South African consumers from products with inaccurate and misleading labelling, the consumer is often exposed to cheaper oils that have been subjected to chemical manipulation," says Andries Rabie, chairman of SA Olive. The natural antioxidants in extra virgin olive oil make it so much healthier than olive oil that has been refined. Refined oils are manipulated, deodorised and bleached, thus destroying valuable antioxidants, nutrients, flavour and colour, making them, at times, unfit for human consumption.

Cold-extracted has benefits

Cold-extracted extra virgin olive oil presents no defects and it offers a free fatty acid value of less than 0.8%. Extra virgin olive oil is rich in antioxidants, which protects the human body from damage, and as we grow older the ability for the body to produce its own mix of anti-oxidants slowly decreases, thus offering less protection of cells and tissues as we age. Research has also shown that antioxidants play a beneficial role in reducing the risk of numerous cancers.

In comparison, virgin olive oil is also a natural unrefined olive oil but with a free acidity between 0.8% and 2% and with defects. All other "olive oils", are flawed and need to undergo a refining process, during which they are deodorised and bleached. The result is a tasteless product called refined olive oil.

SA Olive is urging every consumer to contact them if they have any suspicion about the oils they have purchased recently. Consumers are further encouraged to support locally produced oils and to look out for the South African oils that have won awards (local and international), which ensures the quality of the oil, such as Vesuvio extra virgin olive oils, which are multi-award winning, 100% cold-extracted and endorsed by The Heart Foundation.

For more information, contact az.oc.eviloas@ofni.