A stale or "off" odor is a sign of rancid oil. However, a pungent, peppery or spicy taste or smell is an attribute of high quality, unrefined extra virgin olive oil. If you are certain that your Napa Valley Naturals olive oil is rancid, please email us at info@napavalleytrading.com with the lot number, date code, type of product and size, your mailing address, telephone number, the store at which you purchased the product and date if known, and we will resolve any concerns that you may have.

A State Health Department document, widely circulated by schools recommends olive oil as a 'safe and effective way to kill head lice'. It is applied generously to the hair and left on for 8 hours or overnight, on 7 days in a 21 day period. This recommendation is presumably based on its supposed effect as a suffocating agent, or as an aid to nit-combing by lubricating the hair. The Harvard School of Public Health is usually quoted as the reliable source of this recommendation. See similar questions...

Natures Perfect Oil is naturally preserved with Vitamin E. The gelcaps are sealed and do not require refrigeration. The oil however must be refrigerated after opening, and used within 4 months. It is not recommended for frying or heating above 150ºC/300ºF, which can damage or destroy its delicate properties. See similar questions...

Yes. There are many other flavorful alternatives to olive oil that are high in monounsaturated fats. All Loriva Culinary Oils contain less than 20 percent saturated fat. Back to Top See similar questions...

Carotenoid Complex's unique formula has been specifically designed to maximize carotenoid absorption; in fact, the carotenoids in Carotenoid Complex are more readily absorbed than they would be in most foods. One of the ways GNLD Carotenoid Complex maximizes carotenoid absorption is to use olive oil, a monounsaturated fatty acid, as a carrier. Olive oil is one of the most readily digestible oils available, and carotenoids are best absorbed when partnered with olive oil. See similar questions...

Olive oil contains no Omega-3 fatty acids, but it is primarily a monounsaturated fat. Monounsaturated fats can typically help us replace Omega-6 fatty acids, thus enabling these oils to help us to better use our Omega-3 fatty acids. Other fats that fall into this category are the fats found in nuts and avocados. See similar questions...

For heavy duty, high heat cooking, it's probably best to use "Olive Oil" (or even "Olive Pomace Oil"), which is less rich in the volatile compounds that disappear with heat and my 'perfume" your kitchen. It has the same fatty acid content as Virgin Olive Oil and this is what gives it such a good resistance to high temperatures, and it is also less expensive than Virgin Olive Oils. See similar questions...

Flaxseed oil is fragile and needs to be handled properly. An unopened and frozen bottle of flaxoil should last for a year or so. After it is opened and kept frozen it still should last for several months. If it is only kept in the refrigerator, the shelf life before rancidity would be less than that... perhaps about half and possibly more than half. I have not tried it as I always keep mine in the freezer. The biggest problem in causing quick rancidity is light. See similar questions...

Fish oil can become rancid if it is not used in a timely fashion. Omega-3 Brain Booster™ has been shelf-life tested to be sure it is safe to keep in its original, unopened packaging at room temperature for up to 12 months. Our microencapsulation process helps extend the shelf life by creating an oxygen-protective coating around the fish oil. In addition, each bag of Omega-3 Brain Booster™ is purged with nitrogen to remove oxygen, stop oxidation, and maximize shelf life and stability. See similar questions...

Olive oil is one of the best emollients for the skin. It is naturally loaded with powerful antioxidants and vitamins that provide moisture and firmness while protecting the skin from the harmful effects of external aggressors like sunlight and water. Both the Oli and the Red Water collections utilize the properties of olive oil. Within Oli products, the combination of olive oil with olive leaf extract and other nutrients offers superb anti-aging qualities that replenish the skin from within. See similar questions...

Extra Virgin Olive Oil is a Virgin Olive Oil of absolutely perfect flavor, color and aroma that has a maximum acidity, in terms of free oleic acid content, of no more than 1% (1 gram per 100 grams). See similar questions...

Pure Olive Oil was the designation given to what is now called "Olive Oil," which is defined as the blend of refined olive oil with Virgin Olive Oil. As from May 1990 (obligatory from January 1, 1991) the International Olive Oil Council eliminated the designation "Pure Olive Oil"; the blend of refined olive oil and Virgin Olive Oil designated "Olive Oil" may bear on the label, beneath its designation, the terms "pure" or "100% pure. See similar questions...

Not only can you fry, you can saut?, stir fry and even deep fry with olive oil. You can even filter olive oil and use it many times, since it's very stable at high temperatures. However, bear in mind the answer above with regard to high-heat cooking and olive oil's flavor and aromas. Refrigeration, while not harmful, is not necessary and may make olive oil cloudy and thick. If this happens, merely allow the oil to come to room temperature before serving and the thick cloudiness disappears. See similar questions...

Our certified organic extra-virgin olive oil is shelf stable for two years. Olive oil maintains its freshness due to its high ratio of monounsaturated fats to saturated fats, along with the presence of the natural antioxidant Vitamin E. See similar questions...

If your Olive Oil solidifies in the fridge, simply remove it from the fridge for a short period of time and it will liquefy. See similar questions...

Not at all. In fact, the wide variety of natural flavors available is what makes olive oil unique among all edible oils. As mentioned above, many nuances contribute to the diversity of flavors, colors and aromas found in olive oil. Connoisseurs generally categorize olive oil as mild (delicate, light or "buttery"); semifruity (stronger, with more taste of the olive); and fruity (oil with full-blown olive flavor). See similar questions...

It is recommended that olive oil be stored in a dark, cool area such as a cupboard away from heat or direct light. See similar questions...