Olive oil extra virgin, cold-pressed
The aromatic favorite oil from the Mediterranean
Everyone knows it, everyone loves it: olive oil! So that it can unfold its full power it should always be cold-pressed and native. Only pure olive oil from regulated cultivations provides the typical taste one wishes for.
Olive oil from Pödör is cold-pressed, comes from an area where olives grow well, and is guaranteed not to have anything added to it. Under the Greek sun, or to be more exact in Laconia on the Peloponnes, the olives for this incomparable oil grow.
Uses for cold-pressed olive oil
No other oil is so popular with gourmets and professional chefs than olive oil. If it is native, as it is in Pödör olive oil, nothing stands in the way of a true taste experience. This cold-pressed olive oil can be used for many foods: for instance in a classic way for salads and dressings, but also to enhance soups and pasta dishes. Olive oil should not be heated if possible because heat destroys the health-supporting substances. That is why native olive oil is less suitable for frying than other oils.
100% oil from olive.
Average nutrition value
100 g contain on average:
Saturated fatty acids13g
Monounsaturated fatty acids71g
Polyunsaturated fatty acids8g
May contain walnuts, hazelnuts, peanuts or sesame seeds in traces!
Omega fatty acids
Unopened it can be stored for 18 months in a cold, dry space protected from sunshine. The exact expiry date is displayed on the bottle.
After opening, it is recommended to use it within 3-4 months, so that its valuable vitamins, trace elements and minerals do not lose their high quality.
It is an unfiltered oil, so best to shake it up before consumption.
Country of origin: Greece
Positive effects of olive oil extra virgin
Oleic acid is said to be the most important mono-unsaturated fatty acid. It lowers LDL cholesterol levels and because of that it reduces deposits in blood vessels.
Here is an unusual name behind which a powerful substance is hiding: polyphenol. This secondary plant compound reduces the risk of type 2 diabetes and overweight as well as for illnesses of the cardiovascular system. Apart from that, polyphenol blocks oxidation processes in the body.
A lot of the antioxidant vitamin E is contained in native olive oil. With 12 milligrams per one hundred grams this oil is one of the most important foodstuffs that contain this vitamin. Vitamin E is a free radical scavenger and protects cells from harm because of this.
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