The Virgin Is Here!!

Great News!!!!! Our product finally arrived at Port Klang!!! For those who already place order, you will be expecting a call from us next week,and who those who havent place order ,please kindly place your order now.Have a great Sunday!!!

To order place kindly contact

012-200-5927

010-210-9591

017-3146-288

email:evooingredient@gmail.com

The Variety Of Oil-Know Your Oil

Common Varieties

Canola Oil
One of the most common oils, canola is the lowest in saturated fat (it has just 7 percent) and delivers a generous amount of healthy monounsaturated fat. Its neutral flavor makes it ideal for cooking and baking. It’s also good for pan-frying on low to medium heat.

Nut Oils
Distinctively flavored, these oils taste of the nut from which they are extracted; walnut, almond, pistachio, macadamia, and hazelnut are among the most common. Their pronounced flavors tend to evaporate when exposed to heat (which can also make them bitter), so they are best used for flavoring salad dressings or for drizzling into soups or over bruschetta, vegetables, or fruits. Nut oils are good sources of omega-3 fatty acids (especially walnut oil, which also has a low 9 percent saturated fat) and vitamin E.

Olive Oil
Aromatic olive oil is high in healthy monounsaturated fat and antioxidants. Its color varies from pale yellow to dark green, its flavor from mellow to bitter, from buttery to nutty, and from fruity to grassy, depending on where it’s from and how it’s processed. It has a moderate smoke point (the temperature at which it begins to burn) and so is best used for drizzling on vegetables, adding to salad dressings, and cooking foods at low to medium temperatures. Of the various classes of olive oil, extra-virgin (made from the first cold-pressing of the olives, which best preserves their nutrients) is the most flavorful. It’s also the most expensive, so reserve it for dressings and drizzling on finished dishes, not cooking. The more information a producer puts on the label (kind of olives used, date of harvest, and so on), the more likely the oil is to be of a superior quality.

Peanut Oil
Because it has a high smoke point (the temperature at which it begins to burn) and doesn’t impart a strong flavor to foods, golden peanut oil is especially prized for frying. It has a good amount of healthy mono- and polyunsaturated fats but also is relatively high in saturated fat (17 percent).

Safflower Oil
With a high smoke point (the temperature at which it begins to burn), this neutral-flavored oil made from safflower seeds is handy for deep-frying and is also used in salad dressings. It has a high level of polyunsaturated fats but no vitamin E and keeps well (it doesn’t solidify in the refrigerator).

Sesame Oil
High in mono- and polyunsaturated fats and antioxidants, nutty-tasting sesame oil comes in two basic forms. Light oil, pressed from untoasted seeds, has no strong aroma, so goes well with many dishes. Dark toasted-sesame oil, used in Asian and Indian dishes, has a more concentrated flavor and more antioxidants and vitamin E; it is used for flavoring, as a condiment, or in stir-fries (sprinkled over them at the end of cooking), not for frying.

Vegetable Oil
Any oil derived from plant matter can be called vegetable oil, but products labeled as such are probably soybean or canola oils or blends. They have a light color, a neutral flavor, and a high smoke point (the temperature at which they begin to burn), making them ideal for frying and sautéing as well as baking.

http://www.realsimple.com/food-recipes/ingredients-guide/oils-00000000039335/

Billionaire Bets on Olive Oil Quality Trend

For billionaire Frank Giustra, investing in the olive oil industry is not a hobby. He has faith that the industry will adhere to quality standards and that consumers will learn to better discern quality, and be willing to pay for it.
http://www.oliveoiltimes.com/olive-oil-making-and-milling/olive-oil-producer-profiles/frank-giustra/36939

5 Steps Olive Oil Tasting

How To Test The Purity Of Olive Oil?

The Fridge Test

Two Step Olive Oil Purity Test

1. Pour 2-4 tbsp of olive oil into a clean glass jar.  Seal the jar.

2. Put the jar in the refrigerator for 24 hours.

If the oil solidifies, it’s monounsaturated and is olive oil.

If the oil remains a liquid, it is polyunsaturated and is NOT olive oil.

The Debate

Flynn told Olive Oil Times that the results of the experiment, which were released today, showed that the Fridge Test is an unreliable indicator of olive oil quality.

Seven oil samples, including EVOO, lesser grade olive oils, olive oil blends and non-olive oils were placed in a refrigerator and checked at intervals up to 180 hours. Although no samples fully solidified, a sample of EVOO mixed with up to 50 percent lesser grade olive oil congealed in the bottles, meaning it could be interpreted as passing the refrigerator test even though it was not pure EVOO. The study concluded that the Fridge Test is not reliable for determining oil purity or quality.

So What Can I Do

The Taste Test

Good olive oil is often bitter, pungent, spicy, and slightly abrasive. It’s not always smooth and easy going. In fact, the “off-notes,” the intense flavors that make the uninitiated screw up their face actually indicate the presence of high levels of polyphenols, those antioxidant plant compounds which make olive oil so good for you. If the olive oil you taste burns the back of your throat and tastes funny to you, chances are you’ve been using and are used to adulterated (or at least non-virgin) oil.We provide premium extra virgin oil tasting event.We are encouraging participant to bring their home use olive oil to the event to do a comparison .Please visit http://evooingredient.blogspot.com/search/label/Our%20Service for more details.

Avoid clear bottles
First reason being, light exposure oxidizes olive oil and degrades the polyphenol content. Second reason, most quality olive oil producers care about their product enough to ship it in suitable vessels.


Buy a winner. 
Whenever I’ve tried one from the list of winners, I haven’t been disappointed. Here are some other lauded competitions.


Certificate
Certifications that include both a chemical profile test and a sensory evaluation, such as the Australian and Californian certifications. The NAOOA, which represents American olive oil importers, also conducts a quality seal program that includes analyses by a certified taste panel.



Our Products
All of our EVOO products come with laboratory report and facts nutrition.Please visit our Awards and Certification tab to view.For laboratory report please email us for the report detail.Thank you 

  ~Virgin Till The Last Drop~

7 Day Detox Porgramme

Seven-Day Detox Programme
Before you begin the One-Day Detox, it’s essential that you prepare your body by strengthening your liver and colon for the work ahead. If you don’t do this, you might end up more bloated, constipated and “toxic” than you were before. You may also inadvertently put the brakes on desired weight loss.

Fasting releases toxins that were previously lodged in your fat cells and shuttles them into your bloodstream for filtration and transport through your body’s elimination channels. But without prior liver and colon support to help these toxins clear your system, the poisons may simply get relocated within the body, settling into any number of sensitive organs and making you feel tired, anxious, headachy and more fatigued than when you started. So if you want to avoid feeling unnecessarily lousy, and if you want to maximize weight loss, follow this simple, six-step program for seven days before you embark on the one-day, liver-flushing juice fast:

1. Each day, for seven days, choose at least one serving from each group of the following Liver-Loving Foods:

a.Crucifers, such as cabbage, cauliflower, Brussels sprouts, broccoli, broccoli sprouts
b.Green leafy vegetables and herbs, like parsley, kale, watercress, chard, cilantro, beet greens, escarole, dandelion greens and mustard greens
c.Citrus, like oranges, lemons and limes (avoid grapefruit and grapefruit juice, which contain a compound called naringen that can interfere with the liver-cleansing process)
d.Sulfur-rich foods, like garlic, onions, eggs and daikon radish
e.Liver healers, such as artichoke, asparagus, beets, celery, dandelion-root tea, whey and nutritional yeast flakes

2. Each day, choose at least two of the following Colon-Caring foods: powdered psyllium husks, milled or ground flaxseeds, carrots, apple, pear or berries.

3. Each day, drink half your body weight in ounces of filtered or purified water.

4. Each day, make sure you have at least two servings (the size of the palm of your hand) of protein in the form of lean beef, lamb, skinless chicken, turkey or fish, or, if you’re a vegan or vegetarian, at least 2 tablespoons a day of a high-quality blue-green algae or a spirulina source (available in natural-foods and health stores).

5. Each day, make sure you have 1 to 2 tablespoons of oil in the form of olive oil, flaxseed oil or a “woman’s oil” (a flaxseed oil-black-currant oil blend).

(For specific serving sizes and more detailed guidance on choosing Liver-Loving Foods, see The Fast Track Detox Diet.)

6. Avoid the following “detox detractors”:

a.Excess dietary fats, especially trans fats
b.Any form of sugar, including honey and maple syrup
c.Artificial sweeteners
d.Refined carbohydrates, including white rice and products made from white flour
e.Gluten, found in wheat, rye, barley and all their related products, such as packaged cereals, macaroni and cheese, pizza dough, pasta, tortillas, pancake/waffle mixes and cookies, as well as in many “low-carb” products, vegetable proteins, some soy sauces and distilled vinegars
f.Soy protein isolates, found in many protein energy bars and processed soy foods
g.Alcohol, over-the-counter drugs and caffeine

http://experiencelife.com/article/fast-track-liver-detox/

Olive & Oil

Wana get Cheap Olive Oil?Continue reading

How much should Extra Virgin Olive Oil Cost?

We are a small company and we deal with select farmers and small quantities.  We individually investigate how the olives are cultivated and we perform analysis on each lot of olive oil before we buy directly from the farmers. The price we pay per unit is higher than a multinational company that deals with larger quantities.  However, this is a question I ask myself every time I see a, so call, extra virgin olive oil at the supermarket at less than what we pay for the raw material at the farm. I grew up in a town producing olive oil and my parents also produce olive oil. We know what is the price of good extra virgin olive oil. So how can supermarkets sell olive oil for less of what it is sold at the production? It just is not the same.

Any way, how much should olive oils cost? We can say, as with everything, there is a balance between supply and demand but the full picture may be much more complicated.

If we consider the production cost, we know that producing olive oil is very expensive. You would not be very surprise to see a bottle of wine marked $25 at the market. I can tell you the cost of producing olive oil is five to ten times more than wine!

If we considered the nutritional value, we can say olive oil is less costly of than many other foods. For example 1 lb or 500 ml of olive oil gives about 4,086 Calories, 1 lb of a Porterhouse Steak gives about 946 Calories. How much you would pay for a 4 lb Porterhouse Steak?
500 ml of table wine  gives about 384 calories, less than 1/10 of olive oil.


The health properties of extra virgin olive oil have been demonstrated in many studies. Unfortunately there is no guarantee that the cheap oils sold at the supermarket contain those precious healthy elements that are present in fresh extra virgin olive oil.  Sure, there are over there some good olive oil at lower price but low price but stay away from cheap bargain prices. Be aware that the cheap ones are usually just that… cheap.