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The ability to label an olive oil as extra virgin is determined by
a chemical analysis. The oil must measure less than 1% acidity by
international standards or less than 0.5% by California standards.
Our oil tested at 0.15% acid, well below the threshold for extra virgin
olive oil consideration. Extra Virgin has a large selection of antioxidants
in the form of polyphenols. Premium extra virgin olive oil has the
highest levels of polyphenols and omega-3-fatty acids (linolenic acid),
is a mono-unsaturated fat and has the lowest levels of saturated fats
and omega-6-fatty acids. Many studies have shown the myriad of chemical
components and fatty acids in extra virgin olive oil balance good
and bad cholesterol levels. Extra virgin olive oil is perhaps the
healthiest oil we can consume.
Monte
Carlo's oils have a fruity taste on the front of the tongue and a
spicy feel on the back of the throat. Researchers now know that it's
the bite in the back of your throat that means the oil is full of
antioxidants and polyphenols that help keep the body healthy. Our
four Tuscan olive varieties, Frantoio, Leccino, Maurino and Pendolino,
provide a peppery green flavor good for meats, salads and most vegetables.
Top-grade extra virgin olive oils are perfect for finishing sauces,
drizzling on salads, vegetables, meats, chicken or fish and the pure
pleasure of dipping into with sourdough bread.
Our oils have a fruity taste
Buon
Appetito!
