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28 February 2011

How pure is your Extra Virgin Olive oil?

With no effective legislation to protect SA consumers, people are often exposed to cheaper oils that have been subjected to chemical manipulation, the SA Olive association warns.

Following recent fraudulent misdemeanours on the international olive oil front and a reveal from the Carte Blanche Consumer team, consumers are being misled regarding the quality and origin of the assumed olive oil they are served with, by the restaurant and supplier industry.

Cold Extracted Extra Virgin Olive Oil presents no defects and it offers a free fatty acid (FFA) value of less than 0.8%.  Extra Virgin Olive Oil is rich in antioxidants, which protects the human body from damage, and as we grow older the ability for the body to produce its own mix of anti-oxidants slowly decreases, thus offering less protection of cells and tissues as we age.  Research has also shown that antioxidants play a beneficial role in reducing the risk of numerous cancers.

 
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