Foodie In Florence: EVOO and What Rachel Ray Doesn't Know

Rachel Ray, food personality and chef on Food Network has single handedly turned Extra Virgin Olive Oil into a household name (EVOO). However, how many of us know the real knowledge behind its meaning and why Rachel insists on including it in her Italian fare? Extra Virgin Olive Oil is about to demystified. 

Extra Virgin Olive Oil gets its name from being pure olive oil. The olives are harvested and as soon as they are pruned and cleaned they are pressed in a very short time from harvest. The olives are turned into paste, water is removed and the oil is jarred in a dark glass container. Clear bottles take in too much light and negatively adjust the flavor.

The number one reason to go for the extra virgin is because it is naturally low in acidity due to the way it's pressed. Good quality olive oils contain .8 percent acidity, and some of the best contain only .2 or .3%. However, purchasing bottles labeled 'Olive Oil' can contain an acidity level of 2% or higher! It may cost $3.00 a bottle, but has lost its nutritional benefits and may even be harmful to us. Not only is this no loner a healthier choice, but it isn't pure olive oil, has olives that aren't freshly harvested, and even includes a bright green dye to give it that real olive oil look. 

Why didn't we know about this before the salads and kebobs? It's because there are no labels telling us so! Unlike many food products today, EVOO is not covered in nutrition facts, nutrition labels, or marketed in such a way.

The nutritional benefits of a pricier EVOO trump the $3.00 bottle! Splurge for the extra virgin in dark bottles, and if it's labeled, with an acidity below 1%. Your vitality, skin, hair, nails, liver, and heart will thank you. And of course, your taste buds!

Buon Appetito!