Smoke Point Approximately 375-405°F (190-210°C), suitable for most cooking methods. To maximize longevity, consumers should store the oil in a cool, dark place, away from heat and oxygen, ensuring that the volatile compounds responsible for its flavor remain intact.
The Slow Malaxing Process Behind Bertolli Olive Oil's Rich Flavor
Suitable for baking when a subtle fruity note is desired. Attribute Description Acidity Level Below 0.
Ideal for sautéing vegetables without burning due to its moderate smoke point. Health and Nutritional Benefits Beyond taste, Bertolli Extra Virgin Olive Oil is valued for its contribution to a heart-healthy diet.
The Slow Malaxing Process Behind Bertolli Olive Oil's Rich Flavor
Immediately after harvesting, the olives are crushed into a paste using traditional stone mills or modern steel rollers. 8%, indicating a high concentration of free fatty acids.
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