Ice Pressed Extra Virgin Olive Oil (12 oz)
ANTIOXIDANT | ANTI-INFLAMMATORY | BETTER DIGESTION

Q: What does “Ice-pressed” mean and why is it good?
A: Our Organic Ice-Pressed Olive Oil is pressed at temperatures 20-30x colder than traditional cold pressed olive oil. The near absence of heat allows our ice pressed olive oil to retain the highest quality of nutrients and taste, with no chemical interference.

Q: Should this Olive Oil be refrigerated?
A: Whether or not you choose to refrigerate your olive oil is entirely up to you. Though not necessary, it will not hurt the product to be refrigerated.

Otherwise healthy oils can turn rancid when stored exposed to heat, air and light, so it’s important to know how to store them properly. The higher monounsaturated fatty acid (MUFA) content of olive oil, at more than 73%, makes it more shelf-stable than polyunsaturated fats but less so than saturated fats. Olive oil stored properly (at room temperature, in a dark pantry and/or a darkened bottle) should be safe and stable for up to two years. UC Davis’ Olive Center produced a scientific review in 2014, stating that “to maximize shelf stability the ideal packaging material would prevent light and air penetration, and oils would be stored in the dark at 16-18°C (61-64°F).”

If you tend to use your olive oil quickly or you live somewhere with a cooler climate, you shouldn’t need to refrigerate it. But if you buy it in large quantities, go through it slowly, or live somewhere with a warmer climate, keep the bulk of your olive oil in the fridge and, if you so choose, keep a small supply in a darkened glass bottle for quick access. Know that if you choose to keep your olive oil stored in the fridge, that it may likely go cloudy; a few minutes at room temperature should help revert it back to its natural state.

Q: What is the polyphenol count of MaryRuth’s Olive Oil?
A: The polyphenols in our Olive Oil range between 280-400 mg/kg. Non-bitter oils contain <220 mg/kg polyphenols, where lightly-bitter oils range between 220-340 mg/kg.

Polyphenols have anti-inflammatory properties, the ability to absorb free radicals, and have a positive impact on cardiovascular disease. What people sometimes don't know is that olive oil contains 30 other phenolic compounds. That's why a high content polyphenol olive oil is so amazing!

Q: What is MaryRuth’s favorite way to use the olive oil?
A: Olive Oil Dressing Recipe:

MaryRuth's Raw Ranch Salad Dressing:
2/3 cup MaryRuth Organics Olive Oil
1 Teaspoon Dried Chives
1 Teaspoon Dried Parsley
1/2 Teaspoon Dried Dill Weed
1/2 Teaspoon Sea Salt
1/2 Teaspoon Garlic Powder

Whisk all ingredients together and serve.

The salad dressing keeps for 2 weeks refrigerated. If it lasts that long! :)