More and more scientific evidence is mounting to support the very important role that natural antioxidants in Extra Virgin Olive Oil play in protecting the body against various cancers – especially colon and breast carcinoma. These antioxidants neutralize the free radicals in the body. Free radicals are formed by normal metabolism as well as by many of the pollutants that we are unavoidably exposed to.
The natural antioxidants in Extra Virgin Olive Oil make it so much healthier than olive oil that has been refined. The refining process, which is the same as other vegetable oils, such as canola oil, have to be subjected to in order to be fit for human consumption, destroys these valuable antioxidants as well as the gorgeous flavor components, minerals, and vitamins.
Extra Virgin Olive Oil is unique amongst vegetable oils in that it can be consumed in its natural state without any need for refining.
Vegetable oils such as corn, soy, and canola, are extracted from the seeds using solvents like Hexane and heat. This results in extracted oils that are rancid and must be bleached and deodorized in order to make them fit for human consumption. Because of the process, any natural nutrients from the source are destroyed. The processes also may produce free radicals that we intend to avoid!
You can view our Olive Oil guide for more information on grading and production methods of olive oils.