Bulk Edible Oil Blog

What Are The Polyphenols In Extra Virgin Olive Oil?

Posted by Hannah Broaddus

There's a lot of reasons people opt for EVOO over lots of the other types of oils out there. Health benefits often top the list for why people choose the "liquid gold".

And what makes Extra Virgin Olive Oil so healthy? Both olive oil, sunflower oil and canola oil are high in monounsaturated fat (the healthy-for-you kind of fat). So what would put EVOO above the others if their fat make-up so similar? Well, it's not just about the kind of fat molecules that they're made up of -- EVOO has a little bit of extra magic inside.

The biggest thing that makes EVOO so healthy is the unique disease-fighting components found in lots of superfoods. And the #1 component on that list? Polyphenols.

...Never heard of them? We'll give you the run down on what they are and what they do for you.

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Extra-Extra Virgin Olive Oil: Does It Exist?

Posted by Hannah Broaddus

I recently got a fun question: “Is there an Extra-Extra Virgin Olive Oil? Is there a higher grade than the Extra Virgin?”

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Thanksgiving Recipes Featuring Extra Virgin Olive Oil

Posted by Hannah Broaddus

We've all got Thanksgiving dinner on the brain.  I know I do.

With Thanksgiving this week, I hope you're finishing up your grocery shopping tonight and getting all of your recipes prepped for tomorrow.

In case you have yet to finalize the last few delicious creations you plan to make, I've gathered a few great recipes below that use olive oil.   Olive oil can be a great addition to Thanksgiving, and you can use it in more creative ways than you may think.  

Of course, it's great to slather on your turkey before putting it in the oven.  But here's a few more delicious (and beautiful!) recipes you can use olive oil in. 

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Why Pure Olive Oil Can Be The Same Price As Extra Virgin — But Only Sometimes

Posted by Hannah Broaddus

Have you ever seen the price of Pure Olive Oil be almost as high as Extra Virgin Olive Oil? I have — most of us in the food manufacturing world have. And people often ask me why.

The answer is simple and complex at the same time. In a vacuum — in a perfect world — the price of pure olive oil should fall somewhere between Extra Virgin Olive Oil and Olive Pomace Oil. It is, of course, the olive oil grade between these two extremes (along with Refined Olive Oil) and pricing should correspond.

In the good harvest times, it follows exactly this pattern. But in times of poor harvest and bad olive oil production, the olive oil commodity market (aka, the simple economics of supply and demand) has more of an impact on the pricing comparison scale that you might expect.

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5 Infographics All About Olive Oil

Posted by Hannah Broaddus

Want to learn about olive oil?  Today, I've gathered a few infographics allowing you to peruse some fun facts on this "liquid gold".

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Olive Oil Blends: Why Multiple Oils Are Ideal For Food Manufacturers

Posted by Hannah Broaddus

More and more, I’m recommending that my customers use an oil blend when they can — when their customers will appreciate it rather than feeling like it detracts from their product.

Why do I like these blends so much? I think an oil blend has a number of advantages that they bring to the table. But it all depends on what you’re looking for.

To be clear, a blend is a mix of two different types of oils. Both of them would have to be listed on your ingredient label, so you'd have two different oils in your product instead of one.

If you’ve been considering this option, today I’d like to help you see the oil blend option in a new light. 

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EVOO vs. Refined Olive Oil: Comparing Qualities & Prices

Posted by Hannah Broaddus

A key part of R&D’s role is choosing the right ingredients for the job. If you (or your marketing team) is set on using olive oil, you will need to decide which grade is right for what you’re trying to accomplish.

Two of the most common grades are Extra Virgin Olive Oil and Pure Olive Oil (also called just ‘Olive Oil’).

There are a few key differences between these two types of olive oil when you look at them from your R&D or corporate chef’s eye’s. There’s also a few differences in how these grades are priced, which you should understand if you’re on the purchasing side of things.

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Help! My Olive Oil Has Solidified In The Cold

Posted by Hannah Broaddus

Did you know that if olive oil gets cold, it turns into a butter-like consistency? This isn’t a big deal if you’re cooking at home — but if you’re negotiating cold winters in a food manufacturing plant, it can be a much bigger challenge. Perhaps you’ve even experienced it.

This poses a great question for production managers: what do you do when bulk olive oil solidifies?

Luckily, there’s lots of reasonably simple ways to handle this in your warehouse. Long story short, you’ll need to heat the oil to liquify it, which will allow you to get pumping. The other good news is that when olive oil solidifies, the quality remains the same, so you have nothing to worry about.

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Olive Oil Infused Thanksgiving Recipes

Posted by Hannah Broaddus

We've all got Thanksgiving dinner on the brain.  I know I do.

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4 Videos On Olive Oil Production You’ll Want To See

Posted by Hannah Broaddus

Olive Oil Fields Video

The harvest and production of olive oil can be a mystical thing — it’s something that’s done in a far off country (often the Mediterranean or South America) and you can’t get the inside look that you want to.

We all want to stand in the fields while the olives are being harvested, brought to the mill and turned into olive oil. Of course we do! It’s a fascinating process.

If you’re you’re curious about the olive oil production process, these three videos will give you an inside look at the harvesting, production and pressing process. To top it off, some of these shots are absolutely beautiful, and will inspire you to want to use olive oil, if you’re not using it already!

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