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This is the oil that results from pressing tree-ripened olives. The fruity, flavorful oil tastes wonderful but is especially good because it contains mostly monounsaturated fats.
The term ‘cold pressed' means that the process uses only pressure to extract the oil. Olive oils are graded based on the acidity of the pressed oil. Extra virgin olive oil is cold pressed and has 1 percent acid. It is the oil that comes from the first pressing of the olives and is considered the finest, having the freshest, fruitiest flavor. Virgin olive oil also comes from the first pressing and has about 3 percent acid.
There are many other designations on olive oil labels. Fino is a blend of extra virgin and virgin oil, while light means an oil that has passed through a fine filter to remove much of the sediment. Oils simply labeled olive oil or pure are a combination of refined virgin and extra virgin oils.
1 tsp. olive oil = 40 calories, 4.5g fat, <1g sat fat, 3g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol