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extra virgin olive oil

Extra virgin olive oil

extra virgin olive oilExtra virgin olive oil is obtained after the first pressing of healthy olive fruit and the acidity (free fatty acids) does not exceed 0.8 percent. In addition to meeting the chemical parameters, the oil must also undergo organoleptic testing. And must not have any odor that is not characteristic of oil. Thus, for example, “extra virgin olive oil with rosemary twig” is not actually an extra virgin olive oil. Continue reading