Description
Finely filtered, this olive oil has a higher smoke point than the Extra Virgin varieties which makes it an ideal solution for high temperature frying. Although it has higher acidity value, the same nutritional levels apply.
Tin can | 4L, 5L |
PET | 1L, 2L |
Alternative packaging upon request
QUALITY ATTRIBUTES | |
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Acidity | ≤ 1.5% |
Did you know the primary difference in the use of regular olive oil and extra virgin olive is due to their smoke point?
Smoke point is the temperature at which the oil starts producing bluish smoke. The smoke point of refined olive oil is slightly higher than that of extra virgin olive oil which means that it will take a little more time to burn. Therefore, it is better suited for high heat cooking techniques like frying.
Finely filtered, this olive oil has a higher smoke point than the Extra Virgin varieties which makes it an ideal solution for high temperature frying. Although it has higher acidity value, the same nutritional levels apply.