Last updated: February 15, 2019

Partanna Extra Virgin Olive Oil

Sara Fletcher
Published 9:14 am

Olive oil can offer tons of uses and benefits –  better skin, birthmark removal, weight loss, blood sugar, better hair. Name it and a good olive oil can help you! The benefits and uses of olive oil are incomparable. The Partanna extra virgin olive oil is one of the most well-known and best olive oil on the market today.

What is olive oil

olive oil pomaceProducers and farmers obtain olive oil from the fruit of olive trees (Olea europaea). This oil has been present around the world for over a thousand years and has proven a lot of benefits since then. Olive oil is pressed from fresh olives and mainly made in the Mediterranean.

They obtain this olive oil from natural resources. It is naturally packed with hydrating squalene and antioxidants (polyphenols, vitamins E and K, and carotenoids). Antioxidants strengthen the immune system and help protect the body from damages due to free-radicals.  It is also a natural moisturizer which makes it best for skin, hair, and nails. Olive oil also contains anti-inflammatory agents such as oleocanthal which acts as a natural pain reliever like substance. Monounsaturated fatty acids mainly comprise olive oil. It is a healthy type of sat which tends to lower total cholesterol and LDL or low-density lipoprotein or also called “bad” cholesterol.

Types of olive oil

Extra Virgin Olive Oil

Natural vitamins, minerals, and antioxidants mostly make up the extra virgin olive oil. Heart health and overall health by extra virgin olive oil. The extra virgin olive oil is the highest grade and best tasting olive oil. It is described as defect-free and having an excellent aroma and flavor, with a free fatty acid content. Experts consider this to be the best type of olive oil. The definition of extra virgin olive oil is very precise regards production methods, taste, and chemical composition. To be certified for the “Extra Virgin” Label, an olive oil, it must come from the first pressing of fresh olives, normally within 24 hours of harvesting. Producers extract it through non-chemical, mechanical means, and without the use of excessive heat.

Virgin Olive Oil

The virgin olive oil is still of good quality but inferior to the extra virgin ones, also cheaper. It is a popular variety when it comes to cooking. This is not as nutrient and antioxidant packed compares to the extra virgin olive oil. It’s flavor and aroma intensity can also vary and a lot milder than the extra virgin olive oil. Virgin olive oils also come from the first pressing.

Refined Olive Oil

This olive oil has undergone refinement using chemical agents such as acids and alkalis. Heat also refines olive oil.  Extraction is done as much as possible from the olive pulp that has undergone first pressing. The result is a fattier and more acidic oil which lacks flavor and aroma. It also has lesser natural antioxidants.

Olive Pomace Oil

This type of oil is made from the byproducts of the extra virgin olive oil. They heat the olive pulp, skins, and seeds and extract the extra or remaining oil using a solvent called hexane. The result of this process is pomace oil. It is considered to be a low-grade olive oil. Pomace olive oil is remarkably bland and extremely low in antioxidants.

Lampante Olive Oil

This is an olive oil with defects due to bad fruit or poor processing methods. This type is not fit for human consumption until it has been refined. Most consumers used this only as fuel and not really suitable for cooking.

Partanna Extra Virgin Olive Oil

partanna-olive-oilPartanna brand has been famous and known to produce the highest quality of olive oils in the market. The farmers harvest olives during the best time period and used for the production of world-class olive oil . Since 1916, they have been a leading importer of award-winning olive oil. The olives come from the richest soils and the perfect weather in Italy. Partanna is produced with Nocellara del Belice olives from the owner’s family estate in western Sicily. The wonderful aroma of this oil is intense and the taste is smooth and very aromatic, with notes of fresh artichoke, tomato, and ripe fruit. The end is wonderfully sweet and fresh.

The extra virgin olive oil by Partanna of the Asaro family is a product of great quality. They also internationally distribute this olive oil. We can assure you that this extra virgin olive oil is truly awesome since it has been the winner of three gold medals and one Best of Class as the LA County Fair. Not only that this oil has a rich flavor that is best for cooking and dressing but it also has a pleasant and herbaceous aroma that will soothe you if you apply this to skin (for birthmark removal) or hair (for conditioning).

This olive oil is cold-pressed, grown and packaged in Partanna, Sicily. The unfiltered oil comes in a large tin, which helps keep the olive oil fresher for longer. It has very low acidity and high in antioxidants.

Olive oil benefits

Here is a list of the many benefits olive oil can give, not only in the kitchen but also as:

Natural antioxidant

Diaper rash treatment

Birthmark removal

Strong anti-inflammatory properties

Antibacterial properties

Treating Diaper Rash

Hair Conditioner

Acne Treatment

Shaving cream  substitute

Removing Grease from Hand

Removing Paint from Hair

Furniture Cleaning

A remedy for ear wax

Makeup remover substitute

Cuticle Conditioner

Eczema Remedy

Repairing Cracked Heels

Body Scrub

Cleaning Silverware

Improving Heart Health

Weight Management

Prevents Aging

Signs to look out for in a defective olive oil

Source: The Olive Oil Times

Rancidity

A rancid olive oil smells like crayons, tastes like rancid nuts, and has a greasy mouthfeel. So beware of leaving your bottle of olive oil right on the counter, opening and closing it multiple times in a week. It oxidizes when exposed to air and light.  Treat olive oil as you would other sensitive omega-3 oils by keeping it in a cool and dark place, purchasing smaller bottles instead of larger ones to ensure freshness, and immediately recapping after each pour.

Fusty oil

Your oil should not have a fermented smell to it, reminiscent of sweaty or swampy odor.

Moldy olives

Avoid olive oil that tastes dusty or musty.The probable cause of this is the use of moldy olives.

Wine or vinegar flavor

If it tastes like it has undertones of wine and vinegar, it’s probably because the olives underwent fermentation which will lead to unpleasant odor and flavor.

 

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