Frequently Asked Questions

Extra Virgin Olive Oil is an important source of antioxidants. The most important are polyphenols, antioxidants, and tocopherols (Vitamin E). There are as many as 5.5 mg of polyphenols and 1.6 mg of Vitamin E in every tablespoon of olive oil (15 ml). The total proximate of antioxidants is 7 mg in every 15 ml of olive oil.

Polyphenols are a class of antioxidants found in a variety of foods, like red wine, green tea, chocolate, and olive oil. Antioxidants are now widely touted for their ability to combat the effects of aging and other health conditions.

One tablespoon of Extra Virgin Olive Oil contains 120 calories, 14 grams of fat, zero cholesterol, and zero sodium. 77% of the fat in extra virgin olive oil is monounsaturated (more depending on the varietal of the olive), 9% is polyunsaturated fat, and 14% is vegetable-derived saturated fat. Studies show that when substituted for saturated fats, monounsaturated fats lower blood cholesterol, especially the harmful, low-density lipoproteins (LDL), while protecting the good, high-density lipoproteins (HDL). Extra Virgin Olive Oil also contains the antioxidants beta-carotene and Vitamin E, as well as phenolic compounds tyrosol and hydroxytyrosol. EVOO contains no salt and is naturally cholesterol free.

No. In fact, olive oil is a monounsaturated fat, which reduces the level of LDL cholesterol (the "bad" cholesterol). Unlike polyunsaturated fats, olive oil does not affect HDL, which protects the arteries from cholesterol build-up.

No. Olive oil contains no trans fat.

Balsamic vinegar contains powerful antioxidants called polyphenols, which fight cell damage and boost energy. Additionally, it aids in digestion and balancing the body’s sugar levels, helps control heartburn, acid reflux, and diabetes, and can reduce cholesterol and the frequency of headaches. It can also suppress the appetite, which contributes to weight control.