Our olive oil offers what butter, margarine, and sunflower oil do not: proven benefits for your heart, superior stability when heated, and pure, unrefined quality. This is more than an ingredient – it is the essence of the Mediterranean diet, a UNESCO-protected heritage of healthy living.
Extra virgin olive oil is unique because of:
- Monounsaturated fats → help maintain healthy cholesterol levels and support heart and blood vessels
- Polyphenols and vitamin E → protect cells against oxidative stress and slow down degradation when heated, so that cooking remains healthy
- Unprocessed and pure → retains vitamin E, polyphenols and other bioactive substances, for maximum flavour and nutritional value
This very combination makes extra virgin olive oil the only plant-based fat that is part of the UNESCO heritage.
Butter contains a lot of saturated fat. Our olive oil is rich in monounsaturated fats, which help keep your cholesterol balanced.
What science shows: Extra Virgin has a significantly higher smoke point (190-210°C) than butter and remains more stable during heating due to its natural polyphenols.
Margarine is an industrially processed product, whereas our olive oil is pure and cold-pressed.
Belangrijk om te weten: Terwijl margarine vaak geraffineerde oliën bevat die hun natuurlijke bescherming hebben verloren, blijft Extra Vergine olijfolie een volledig natuurproduct met behoud van alle antioxidanten.
Yes, and actually even safer. Sunflower oil oxidises quickly when heated.
The difference lies in the structure: Oils from sunflower, corn, and soy contain a lot of polyunsaturated fats that are sensitive to oxidation. Our extra virgin olive oil maintains its stability better due to its high oleic acid content and natural antioxidants.
The basis of a Healthy Choice
The most frequently asked questions for those who want to get started
For Your Daily Kitchen
Praktisch vragen voor dagelijks gebruik.
It is a common misconception that there are separate olive oils for cold and hot use. In reality, extra virgin olive oil is versatile in its applications.
It is ideal for cold use, such as salads and finishing dishes, and also suitable for warm use at moderate temperatures, thanks to its natural stability.
Although some refined oils have a higher smoke point, they often lack the flavour and antioxidants that make extra virgin olive oil so valuable.
Certainly. Our Extra Virgin is one of the safest and most flavourful choices for frying. Why it works: With a smoke point of up to 210°C and superior stability, it produces fewer harmful substances than refined seed oils. For a perfect result, a few simple rules are crucial:
- Perfect temperature: Keep the oil at a constant 160-180°C. This ensures a crispy crust without the oil burning.
- Quantity: Use enough oil to completely submerge the food.
- After frying: Allow the food to drain on kitchen paper to remove excess oil.
The secret lies in the composition: The combination of monounsaturated fat (oleic acid) with natural antioxidants (polyphenols and vitamin E) results in an oil that is more heat-resistant. Refined oils have largely lost these protective properties during industrial processing.
More than an oil - a heritage of health
Our olive oil brings the essence of the Mediterranean diet to your home - a lifestyle recognised by UNESCO for its contribution to a long and healthy life. It is not just nourishment, it is wisdom that transcends generations.