BORGES EXTRA VIRGIN 1L

Description

Borges Extra virgin olive oil is the highest quality and least processed form of olive oil, made from pure, cold-pressed olives. Here’s a general description of extra virgin olive oil:

**Description:**
Extra virgin olive oil is renowned for its superior quality, distinct flavor, and numerous health benefits. It is made by mechanically pressing olives without the use of heat or chemicals, ensuring that the oil retains its natural goodness. The term “extra virgin” signifies that the oil meets specific chemical criteria, including low acidity and high oleic acid content, making it the highest grade of olive oil available.

**Characteristics:**
– **Color:** Extra virgin olive oil can vary in color, ranging from golden yellow to deep green. The color is influenced by factors such as the olive variety and ripeness.
– **Flavor:** It offers a rich, fruity flavor with hints of bitterness and a peppery finish. The taste can vary depending on the types of olives used and the region of production.
– **Aroma:** Extra virgin olive oil has a fresh, aromatic scent reminiscent of ripe olives and sometimes includes notes of herbs or grass.
– **Nutritional Benefits:** Extra virgin olive oil is packed with monounsaturated fats, antioxidants, and vitamins E and K. It is known for its heart-healthy properties, anti-inflammatory effects, and potential to lower the risk of chronic diseases.

**Usage:**
Extra virgin olive oil is a versatile kitchen staple. It is commonly used for salad dressings, marinades, sautéing, and drizzling over cooked dishes just before serving. Its robust flavor profile enhances the taste of a wide variety of cuisines.

**Storage:**
To preserve its freshness and quality, extra virgin olive oil should be stored in a cool, dark place, away from heat and light. It is best kept in a tightly sealed, opaque container to prevent oxidation.

Please note that the specific characteristics and flavor profile can vary based on the region of origin, olive varieties used, and production methods employed by different olive oil producers.