Unfortunately, we cannot use olive oil in our dressings. When used in a vinaigrette or sauce, olive oil solidifies upon refrigeration, and the dressing is no longer pourable; when used in a creamy spoonable dressing, it alters the texture and stability of the product.

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.

Linoleic sunflower oil is an excellent cooking oil with a neutral taste. This enhances the taste of food rather than overpowering it. Linoleic sunflower oil is high in linoleic (polyunsaturated) acid, an essential fatty acid. It is the preferred oil in most of Europe, East Europe, Russia, Mexico, countries along the Mediterranean and several South American countries. Visit our Sunflower Oil section for more information.

Canola oil is one of the richest sources of heart-healthy monounsaturated fat. The #1 cause of death in the U.S. is heart disease. To reduce the risk of heart disease, the American Heart Association recommends reducing saturated fat and dietary cholesterol, and making dietary choices that lower LDL (bad) cholesterol, and increase HDL (good) cholesterol. The American Heart Association recommends including canola oil as part of a heart healthy diet.

Canola is a rapeseed variety ( Brassica napus or Brassica campesteris ) which oil component of seed contain less than 5% erucic acid and the solid component less than 30 m mol of glucosinolates per gram of air dry oil free solid (GLC method of the Canadian Grain Commission). Rapeseed is mainly grown in Canada, France, Denmark, Poland, UK, India and China.

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

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.

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.

So glad you asked. Well, for one thing MacNut oil certainly tastes better. But more importantly, the fatty acid profile is much more healthful. The amount of beneficial monounsaturated fats in canola averages around 60% - a far cry from the 85% in MacNut Oil. In addition, canola oil has 23% of the type of omega-6 fatty acids that can lead to inflammatory conditions such as heart disease and arthritis.

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.

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).

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.

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.

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.

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

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).