Preservative
Extra virgin olive oil is rich in polyphenols and vitamin E, powerful natural antioxidants that protect food for a long time.
In fact, it is historically one of the oldest conservation techniques in existence.
It was common for families, especially in the rural and coastal world, to make preserves with extra virgin olive oil to maintain the products of each season throughout the year.
This process also preserves all the nutrients in the food.
It is therefore not surprising that the canning sector (industrial and especially artisanal) uses extra virgin to guarantee the quality of its products.
The use of extra virgin, although increasing its use, especially in the high ranges, accounts for about 5% of packaging.
Virgin oils, olive oil and other vegetable oils such as sunflower oil continue to be the protagonists on the shelves.
canning is one of the oldest conservation techniques in existence. Extra virgin olive oil is rich in polyphenols and vitamin E, powerful natural antioxidants that protect food for a long time.
Articles of interest:
Sólo el 5% de las conservas de pescado que llevan aceite de oliva emplean virgen extra