The Best Olive Oil Guide on the Web: 150 Years of Knowledge
14 different kinds of oils, magical benefits, incredible uses
Welcome to the wonderful world of olive oil!
You might think you already know all there is to know about olive oil and what constitutes the best olive oil, but there might actually be a lot about the quality food-oil industry you don’t know.
And in today’s Deoleo guide we’re going to introduce you to the finer points of what goes into a top olive oil brand like Bertolli and some of the amazing things you can do with each different type of oil.
Here we share the secrets that every cook in the kitchen should know about olive oil. You’re in for a treat.
Most people realize that olive oil isn’t as simple a matter as the brand name on the bottle. What exactly does it take to produce the best olive oil?
Every type of olive oil has to be carefully classified before it can be sold in shops. You can’t sell the best organic olive oil without having it properly classified first.
There are three basic grades of edible olive oil. Within these three grades you have classifications of quality. To begin with, let’s take a look at the three types of olive oil made for human consumption: extra virgin, virgin, and olive oil.
On a side note, olive oil used to be known by the term “pure olive oil” or “refined oil” to distinguish it from the others.
All olive oils are classified using similar food-industry headings. To give you an idea of how complex this can get in our particular field, have a look at the table below from the United States:
Then we also have a series of other oils that you won’t find on the shelves of the supermarket or in your kitchen. These are known as lampante oils.
These are heavily refined and are not suited to human consumption. We won’t dwell too much on them because you’re not going to find them in the Bertolli olive oil store.
Your Short Guide to the 14 Types of Olive Oil Available on the Market
1. Premium Extra Virgin Olive Oil
Premium extra virgin olive oil is the top of the class when it comes to olive oil. These are extremely expensive and this classification was only brought in to distinguish the highest-quality extra virgin olive oils.
“Premium Extra Virgin” refers to the best olive oil possible in terms of acidity, quality, aroma, and flavor. Because it is the most expensive, it is best to use premium extra virgin for dishes in which the olive oil will not be heated. Heating olive oil causes it to lose some of its flavor, so it isn’t necessary to use the most expensive grades for cooking. Use premium extra virgin olive oil in salads or as a condiment when flavor is of most importance.
Remember that this is the best quality you can find and you should use it sparingly. Due to its purity, it’s also the healthiest olive oil around.
2. Extra Virgin Olive Oil
The extra virgin olive oil is the second rank down. It was, until recently, the highest grade. It’s known for its pale yellow or bright green color and comes with an incredible flavor. It also must have less than 0.8% acidity, although some regulators do allow up to 1% acidity.
As with premium extra virgin olive oil, it’s best to avoid heating this type.
3. Fine Virgin Olive Oil
A fine virgin olive oil is still a tasty choice for use in the kitchen. Its acidity rating can be no more than 1.5% and it must have a “good” taste. It’s a cheaper oil, but this is still a quality oil, differing only slightly from the more expensive types in aroma, taste and acidity.
4. Virgin Olive Oil
The only difference between the best virgin olive oil and a fine virgin olive oil is that there is greater allowance for acidity. This oil can have a maximum 2% acidity.
Like the other oils above it, it must be a pure olive oil and cannot be cut with refined olive oils.
5. Ordinary Virgin Olive Oil
Acidity moves higher with a semi-fine virgin olive oil. This can have acidity of 3.3%.
At home, you wouldn’t use this for your salad. It doesn’t have the flavor for anything other than cooking with heat. And many households do use this type of olive oil for cooking.
6. Olive Oil
Olive oil has been refined and is not to be directly consumed. It’s nearly always used for cooking and is a combination of virgin olive oil and refined olive oil.
This type has always undergone processing at a plant. The acidity level is extremely low, at 1% or less, which is what gives it such a long shelf-life.
Olive oil is excellent at withstanding heat, which is why it’s regularly used in cooking.
7. Pure Olive Oil
Remember when we said pure olive oil was an old-fashioned term?
It is, but a type of olive oil labelled as “pure” still exists. No wonder this is such a confusing field!
8. Olive Pomace Oil
Made from the olive paste found at the bottom of the centrifuge when making virgin olive oils, this can be heated to make oil. Manufacturers will add virgin oil to the mix to improve the color and flavor.
It’s edible, but you will never see it with the name “olive oil”. Rather, you’ll find it only in commercial settings.
Bertolli does not sell Olive Pomace Oil.
9. Light Tasting Olive Oil/Mild Olive Oil
Cooks often want to use olive oil but don’t want the flavor to be noticeable in their dishes. That’s where light, or mild, olive oil comes into play.
It’s made with a fine filtration process, so the color, smell and flavor are removed from the oil. You can find light and mild versions of every olive oil type.
An example of this is Bertolli Extra Light Tasting Olive Oil.
10. Organic Olive Oil & Organic Extra Virgin Olive Oil
Most olive groves these days are sprayed with some form of insecticide. Olive oil is a big business, and a year without top olive oil isn’t sustainable for any business. But, every year, the olive fruit fly poses a serious threat, so insecticide is used.
Some people, though, abhor the idea of insecticide coming into contact with their food, and this is where organic olive oil has its role.
Oils in this category are untouched by these chemicals, and they can figure in any of the above categories.
11. Lampante Virgin Olive Oil
The lowest grade of virgin olive oil is known as lampante. On its own, it’s not fit for consumption by humans because it naturally has a high acidity level, and this is even before it’s touched by human hands. The smell is also quite unpleasant and the taste is frankly awful.
Oils like this find their way into refineries, where they are turned into various other refined oils, as detailed above.
12. Refined Olive Pomace Oil
Unlike conventional olive pomace oil, this has had to visit the refinery because it was originally manufactured from crude olive pomace oil.This oil has a free acidity, known as oleic acid. This is of a lesser quality but is still fit for human consumption in certain products.
Refined Olive Pomace Oil is not available on the market but can only be purchased directly to a customer if permitted in the country of retail sale.
83 Designations and Definitions of Olive Oils
13. Crude Olive Pomace Oil
Of all the pomace oils, this is the lowest grade available. As is, this is not fit for human consumption. However, the raw material can be refined in order to be used in food. It also has non-food uses in commercial settings.
You’ll never find it in your kitchen, though!
14. Infused Olive Oil
Smaller manufacturers have taken to making infused olive oil. These are olive oils infused with herbs to change the original flavor.
You can actually make these at home. But, due to the sheer range of infused olive oils, they’re never judged at major competitions.
With this basic overview of some of the olive oils you can purchase, it’s time to see what you’ll typically find in the home.
Let’s take a closer look at the best virgin olive oil and the healthiest olive oil to consume at home or in a restaurant.
Now that you know about the 14 types of olive oil, you need to know which is the best olive oil to use at home.
Most people have only three types of olive oil in their kitchens.
The first type is simple olive oil. It’s used for frying foods but isn’t meant to be consumed directly from the bottle.
The other two types you’re likely to have are virgin olive oil and extra virgin olive oil.
What do these two have in common?
Virgin olive oil and extra virgin olive oil are very similar. They’re both top-quality olive oils and you can expect to pay more for them than you do for other olive oils. They can also be consumed directly, as is, either for health reasons or as a tasty addition to a salad.
They’re also both crafted using only one pressing of the olives, and without any heat or additional refinement.
The chief differences between the two are in the acidity level and in the flavor and aroma, the latter characteristics determined through sensory testing. For more of an idea of the differences, take a look at this statement:
Extra Virgin Olive Oil
If you’re like most people, you might wonder what the difference between Virgin and Extra Virgin Olive Oil is. The distinction is used to differentiate oils based on quality. Both Virgin and Extra Virgin Olive Oils are created from the first pressing of olives with no additional refining, heat or processing. Extra Virgin Olive Oil is simply a higher quality olive oil—determined as such through a series of chemical and sensory tests. When you reach for a bottle of our Extra Virgin Olive Oil, you can rest assured you are getting a high-quality product.
As you can see from Bertolli, both virgin and extra virgin are high-quality products. But anyone who knows what a top olive oil is will be able to tell the difference between the two.
And there’s no doubt that extra virgin is the healthiest olive oil around.
How Can You Tell an Olive Oil is Authentic?
Health-conscious consumers anxious to be sure they’re using only the best olive oil frequently ask how they can tell the difference between a real olive oil and a fake olive oil.
The answer is in the testing conducted by international bodies like the IOC. They set specific chemical and sensory standards to differentiate between virgin and extra virgin.
It should also be noted that olive oil makers like Deoleo regularly conduct their own tests for quality. These are the secrets to determining exactly what is extra virgin, which we will discuss in the next chapter.
And you can also read 14 real Bertolli reviews that testify to the purity of this top olive oil brand.
But what about the “fridge test” often touted as a gauge for determining if olive oil is really extra virgin?
It’s a myth. The claim is that, if you place the olive oil in the freezer of your fridge for 30 minutes and the liquid solidifies, it tells you something about the oil’s class and authenticity.
Richard Gawel is an expert olive oil sampler, and he has busted this myth once and for all. He says the fridge test doesn’t work for classifying olive oils.
Here’s what he says in his blog, Extra virgin olive oils are largely made of monounsaturated fats that coagulate at refrigerator temperatures, while other oils tend to be made of polyunsaturated fats that can only solidify at much lower temperatures – lower than regular refrigerators can reach.
To explain further, extra virgin is not made from a single type of fat. All virgin and extra virgin olive oils have more than one type of fat.
So, no – extra virgin oil won’t always freeze in the fridge.
Ignore this myth, because it doesn’t actually tell you anything. Just focus on what the experts say about a brand.
How Should You Use Your Olive Oils at Home?
Here’s where we share some ideas on using the olive oil products you’re likely to have in your home to derive the maximum benefit from them.
First, make sure you’ve got only the best olive oil, and we’ll take a look at cold dishes.
Bertolli always says that the best extra virgin olive oil should be almost exclusively used for cold dishes. Any heating and you’re going to lose some of that delicious flavor and aroma.
Our primary Bertolli extra virgin olive oil is ideal for a range of uses: “The different varieties of Bertolli extra virgin should mainly be used in salads, as the basis for dressings or dips, or to add an extra taste dimension to pasta dishes, soups and sauces, for example.”
But how can you incorporate Bertolli olive oil into your cooking?
Bear in mind that heating olive oil diminishes the natural taste and aroma of the olives. But in fact, maybe you want that taste in your dish. You just need a solid oil that’s not in any way unhealthy.
For a good olive oil for deep-frying, here’s our official recommendation: “It is best to use Bertolli Classico or Extra Light for this. Both are refined after the first pressing, making them more suitable for food preparation that requires heat”.
Celebrity chef Jamie Oliver wrote about some of the ways he uses our butter in his amazing creations. As a sample, here’s his recipe for some terrific garlic bread:
No need to melt your butter to make garlic bread – Bertolli with Butter and Olive Oil is soft enough to mix with garlic and herbs, straight from the fridge. Simply peel and crush your garlic cloves, mix with chopped fresh parsley and mash evenly into your butter using the back of a fork. Spread onto a sliced baguette and grill for golden garlic bread. Delicious!
In the next chapter, we’ll delve into the secrets of how a quality olive oil is made.
In our more health-conscious times, there’s always a lot of discussion about what makes an olive oil authentic. And there’s controversy too, as with that nasty business about the so-called “14 fake olive oil brands”.
We’re here to show you what really makes an authentic extra virgin olive oil. We can prove that Bertolli is an olive oil brand to trust.
How is Bertolli Extra Virgin Olive Oil Produced?
The principles of creating the best extra virgin olive oil possible haven’t changed over the centuries. In fact, the only difference is that the machinery used has evolved.
It all starts with great olives that have been tended with care from the beginning of the season right through to harvest time.
In the following diagram, Bertolli invites you into its olive groves and shares the secrets of how to produce a sensational olive oil.
After the oil has gone through this process, it’s ready to begin its journey on to the shops and into your kitchen.
The way olive oil is packaged depends on the local environment and the demands of the local market. But overall there are four main factors to take into account when it comes to storage, mobility and consumption – light, temperature, oxygen and consumer preference. All of these factors play a part in deciding the types of bottles that are used.
In Italy, for example, consumers have a keen eye for their olive oil and like to be able to see the liquid to check its color and viscosity. Bertolli moved to using darker containers for its brands in the US at the start of 2015, in line with a global shift in packaging and the development of UV plastics.
We are totally committed to further exploring innovations in packaging to minimize any impact on the environment, as this is a key consideration for our brands in today’s society.
Our recent fair-trade deal with Vinaoliva, a co-operative of 8,300 Spanish farmers, further extends our commitment to traceability and sustainability, all the way from farm to table.
Trust the Extra Virgin Olive Oil Experts, Not the Amateurs
We’re proud of how we do things, and the reviews of our oil from all over the world prove that we make the purest olive oil around.
That’s not all, though. In the following chapters, you’re going to discover some of the wonderful things you can do with Bertolli olive oil, including, we’re sure, a few ideas most people won’t have considered.
Olive oil, the amber liquid that’s the pride of the Mediterranean and seems to furnish every celebrity chef’s counter-top, is known to be delicious with dinner, healthy for the heart and a safeguard against diabetes. But, as a food blogger, I wanted to discover more – about how it should best be used, how to taste it properly, why there are different “blends”, and how those lively green and black olive orbs are turned into the perfect velvety oil.
So, I turned to the best, and attended a masterclass with Anna Cane, Chief Quality and R&D Officer at Deoleo S.A., the world’s leading producer of olive oil. With 31 years in the food industry and a professional olive oil taster since 1991, she’s the company’s “gatekeeper” on quality and as such has more than 50 award-winning blends under her belt. A 250-year-old farmhouse among the olive groves of rural Tuscany was the setting for a four-hour training session that was both informative and far more detailed than I’d expected. Here are my six main takeaways.
1. The “right way” to taste olive oil is not pretty.
“You need to be aggressive,” Anna explained between sips of fine oil and gulps of air. “You want the oil to meet every surface of the mouth and tongue. Then suck air through the oil to draw out its unique aromas, and close your mouth and breathe out through your nose. This will reveal other flavor notes.”
As in wine tasting, the experts are confident enough to not care about what that looks like. Anna’s hands warm our small blue tasting cups as she swirls the oil rapidly. With the first suck of air, her eyes are darting about her mental catalogue of thousands of olive varietals. Within seconds, she can define the oil’s flavors and the balance or blend. And I did indeed find that the louder and more “violent” you get, the more clues emerge.
2. Olive Oil is harder to make than you think.
Olive oil can only be extracted from the pit of the olive fruit, a cousin of jasmine and lilac in the Oleaceae family. For one liter of oil, you need five kilograms of olives. And the fruit doesn’t even appear on the trees for the first three to 10 years of their lives. (Once fertile, though, olive trees can continue producing for hundreds of years!)
3. Olive oil doesn’t taste like olives.
Olives take on the mineral notes (terroir) of their locale and there are 2,000 different varieties globally, each with a distinctive taste and aroma. As well, the flavor can vary from year to year according if the weather. If it’s too dry, they’re more bitter, if too wet, less fruity. Anna is skilled enough that she can navigate olive oils from across the world each season and choose the best for her blends.
4. Olive oil color is not crucial.
Quality olive oil can vary drastically in color. The quality is determined by the level of free acidity (expressed as oleic acid), not by hue. Extra virgin olive oil has the lowest acidity and is thus of the highest quality. Neither refined nor chemically treated, it retains the purity without any sensory flaws. Green, black, violet olives and every shade in between can be made into oil, with black olives lending a sweeter overall finish and green giving stronger and fresher aromas.
5. Blending oils is a science – and a tricky art, too.
An oil’s distinct flavor isn’t necessarily derived from one specific olive variety or olives from one region, but rather the blending of many.
The complex flavors can’t be achieved with one specific variety because the taste of olives from even the same source can change with the weather. Since each variety has its own unique aroma and flavor profiles, it requires both art and science to create the perfect blend. The blender must thus carefully choose olive oils from various cultivars at different stages of ripeness.
6. Don’t be afraid of a little flavor.
The number of tasting notes in olive oil is quite surprising, ranging from apple, artichoke, nuts and citrus to flowers, grass and exotic fruit. I began to notice grassy-rocket highlights, even passionfruit.
Extra virgin oil should have “strong green fruitiness”, Anna explained, “high pungency and bitterness signifying high antioxidant content, and milder notes of apple, mature fruit, grass and a subtle sweetness.”
Finding a good olive oil is a crucial step, as it’s the first thing you put in the pan. It’s the beginning of the story you’re telling.
Bertolli extra virgin olive oil can be used to create fantastic dishes. Yes, you can simply take a teaspoon of olive oil as part of your daily healthcare regime, but this is a highly versatile type of olive oil.
With full flavor and a tantalizing aroma, this is what you need to take your meals to the next level.
Here are 14 incredible dishes you can make with Bertolli olive oil. You’re about to meet some good folks who know what constitutes the best olive oil available.
1. Italian meets Thai
Ever considered adding an Italian olive oil to Thai food?
Chef Nan Hongwiwat loves cooking the dishes of her native Thailand with it. “I have been using olive oil for my Thai cooking for many years. The reason is that it lowers the level of bad cholesterol and it’s full of healthy antioxidants, so I can feel confident when cooking for myself, my friends and my family.”
Consider combining a juicy roast chicken with fragrant Thai herbs. The flavors are a perfect match!
2. Muffuletta Salad – Easy & Delicious Recipe
There is a whole plethora of different salads that could go well with olive oil. Muffuletta Salad, however, is one of those unique cases that by adding Bertolli extra virgin olive oil to it, the salad becomes not only a side dish or a starter but a proper substitude of a meal.
Yes, you can make popcorn with olive oil. For a taste unlike any other, add in two cups of Bertolli extra virgin and get started. The result will be healthier than conventional popcorn and you’ll get the flavor of fresh olives locked into every kernel.
4. Olive Oil Flat Bread
Making bread with olive oil isn’t something most people would consider. But try it when baking flatbread with rosemary. Create little dimples in the top of the bread and the Bertolli extra virgin will drip inside and infuse the bread for a sumptuous olive oil kick.
Add rosemary or any other favorite herb to get the flavor combination you want.
5. Brussels Sprouts with Olive Oil
Convert even the most stubborn eater to Brussels sprouts with this olive oil mix. Drizzle as much extra virgin as you like on top of the sprouts. It’s healthy and it will replace the taste that turns people away from these little green balls of happiness.
6. Spaghetti with Olive Oil and Garlic
Create an Italian specialty by frying olive oil with garlic over low heat. This will spread the garlic flavor through the delectable extra virgin aroma. When combined with spaghetti, you have a filling meal that won’t ruin your diet.
Most people are surprised to learn that you can add up to 200ml of extra virgin to just 400g of spaghetti.
Borrowing the Italian word for “re-boiled”, Ribollita is Tuscan bean soup that requires a day of advanced preparations. Dive into traditional Italian cooking by putting this magnificent dish together and adding an extra helping of the finest quality olive oil.
This is where Bertolli really comes into its own, because the key to Ribollita is in using only a top olive oil. Anything less and the dish just won’t taste the way it should.
8. Papatos a lo Pobre
The name of this Spanish staple that’s perfect for vegans translates as “poor man’s potatoes”. All you need is potatoes, green peppers, onions and garlic. It’s simple, but it serves to represent the many delectable entrees you can make in minutes with Bertolli olive oil.
Bertolli is always an excellent accompaniment for any meal!
Biscotti is a quick, easy bite for those moments when you’re feeling peckish. Most Italian biscotti is made with butter, but, for a lighter, healthier biscotti, try using olive oil instead.
Extra virgin olive oil is heavy enough to fluff up the biscotti without the need for anything more substantial. And it comes with a riper flavor than traditional butter.
10. Swiss Chard with Olive Oil
Take an already delicious dish to the next level by adding olive oil to your Swiss chard. Extra virgin adds even more flavor and will produce a noticeable aroma as well.
For presentation purposes alone, Bertolli extra virgin olive oil will definitely have heads turning when it reaches the table.
Do you want some cheese to go with your wine?
Foudjou is a type of soft cheese spread commonly enjoyed in France. Adding two teaspoons of extra virgin and herbs to your cheese will create a flavor that complements the strength of either soft or hard goat’s cheese.
12. Confit Chicken with Olive Oil
Confit as made in Provence in France usually involves duck fat. But that’s expensive and also puts a heavy load on your arteries. Use extra virgin olive oil instead. It’s the healthiest olive oil around and will deliver a flavor to your confit chicken that you just don’t get when you use duck fat.
13. Lemon Olive Oil Cake
Olive oil goes just as well with dessert as it does with other courses. Lemon olive oil cake is healthy, sweet and tasty all at the same time.
Add in extra helpings of extra virgin. The experts all agree that it provides a fuller, fruitier taste than standard olive oil.
14. Chocolate Olive Oil Cake
Many traditional dishes are off the menu for people who can’t eat dairy or wheat. Celebrity chef Nigella Lawson came up with an amazing way to cater to these people – using Bertolli extra virgin olive oil. This chocolate olive oil cake covers for the loss of flavor when you’re not using dairy or wheat products.
Now that you’ve found some of the incredible ways in which you can use Bertolli olive oil, let’s look at some of the wonderful health benefits of the healthiest olive oil brand around.
Bertolli pure olive oil is so much more than a delicious addition to any meal. It’s a way of ensuring that you live a longer, healthier life. There’s a reason why the renowned Mediterranean diet features large helpings of extra virgin olive oil.
So, what are the specific health benefits derived from regular servings of Bertolli olive oil?
1. Lower Cholesterol
Cholesterol is a big problem with people who follow the standard American diet. But the best olive oil can make a big difference:
Olive oil is naturally cholesterol-free and contains no salt. It is also rich in monounsaturated fatty acids (77 per cent), in particular oleic acid, which health studies indicate can help maintain normal cholesterol levels and thereby reduce the risk of developing diseases related to high cholesterol.
2. Packed with Antioxidants
A single tablespoon of olive oil every day will cover 10% of your Vitamin E requirements.
Vitamin E is very important because it slows the aging of cells. Have a look at this diagram to learn more about its crucial role as an antioxidant, and note how it slides between fats and cholesterol:
3. A Shield Against Heart Disease
Extra virgin is mainly healthy monounsaturated fatty acids. When we consume olive oil, it helps replace the dangerous saturated fats that clog the arteries.
The more saturated fats you have in your arteries, the greater the chances of a heart attack.
4. Defense Against Diabetes
Olive oil contains anti-inflammatory elements. Diabetics often experience inflammation due to high blood-sugar levels. Olive oil naturally counteracts this, thus reducing blood sugar and combating the side effects of high levels of sugar in the blood.
5. Improved Elasticity in the Arteries
Arteries are naturally elastic, but as we age they become harder and increasingly damaged. Olive oil has been shown to improve elasticity in the arteries.
In the long term, this can ward off common conditions like hypertension.
6. Protection for the Skin
Exposure to ultraviolet rays causes the skin to age. So, if you’re a sun worshipper, you may want to consider a coating of olive oil. One study demonstrated olive oil’s ability to block ultraviolet rays.
And olive oil protects your skin from the inside too, by providing it with the nutrition it needs to remain supple and radiant.
7. Reduced Nitric Acid Levels
Nitric acid is a compound that contributes to rises in blood pressure. One of the health benefits of olive oil is that it reduces nitric acid levels to normal.
It also helps foster lower blood pressure, as we discuss in the next point.
8. Lower Blood Pressure
Many of the points we’ve already talked about, such as improving elasticity in your arteries, also contribute to overall lower blood pressure.
There’s a reason why followers of the standard American diet in the West are more likely to incur heart attacks compared to adherents of the classic Mediterranean diet.
9. Improved Red Blood Cell Health
Oxidation is the biggest threat to your red blood cells. These are the cells that ferry nutrients around the body, so keeping them in good health is essential.
You can improve the health of your red blood cells by using Bertolli pure extra virgin olive oil. One study revealed that olive oil contains DHPEA-EDA, which is a natural barrier against red blood cells being oxidized.
10. Better Memory
Extra virgin olive oil is also good for your brain’s health. It can improve the memory, particularly as you enter old age.
The University of Massachusetts at Amherst conducted a study and concluded that regular consumption of extra virgin could improve memory by up to 25%.
11. Prevention of Brain Diseases
Olive oil does more than just protect against oxidation and inflammation in your arteries. It has the same effect on the brain.
And we can see that because Mediterranean communities also have lower rates of brain disease. Studies have shown that the polyphenol in the oil promotes more blood flow to the brain, which helps maintain brain function.
12. Lowered Risk of Breast Cancer
There’s new evidence suggesting that olive oil might reduce the risk of breast cancer. The research is in the early stage, but the signs are encouraging so far.
A study in Spain found that the antioxidants in olive oil have the potential to kill cancer cells. Additionally, olive oil may even be able to suppress cancer genes.
13. Help in Losing Weight
Consuming extra virgin olive oil fills the tummy. It’s the same principle as drinking water to suppress hunger. It has a high satiation index, so just a little bit of Bertolli olive oil can reduce those cravings.
In separate studies, it has been proven that olive oil reduces sugar cravings by stimulating the signals for the craving coming from your brain.
14. Reduced Arthritis Symptoms
Rheumatoid arthritis is a dangerous autoimmune disease. Joint inflammation is just one of the painful results of living with this type of autoimmune disease.
But evidence has shown that extra virgin olive oil helps to tackle the symptoms of this disease, such as morning stiffness. It also reduces general pain, enabling you to enjoy a better quality of life.
There you have it. These 14 health benefits of olive oil only scratch the surface of how olive oil can improve all facets of your life.
But you need high-quality extra virgin oil to reap these benefits.
Bertolli extra virgin is an olive oil brand to trust. It should always be the brand you turn to. See how it can change your life today!
Last Word – The Magical World of Olive Oil
The magical world of olive oil is endlessly intriguing, and everyone can benefit enormously from it.
You’ve learned about the different types of olive oil and how olive oil can improve your life. You’ve also learned how you can become a whiz in the kitchen with a simple bottle of Bertolli extra virgin olive oil.
What are your favorite uses for Bertolli extra virgin olive oil?
Tell us in the comments section below!