CITYSUPER 特級初榨有機橄欖油 (500mL)

Extra Virgin Organic Olive Oil from Italy is the highest grade and most superior quality of olive oil, combining the top‑tier "extra virgin" production process with strict "organic" agricultural standards.

• Extra Virgin Olive Oil (EVOO): This is the highest grade. It is extracted from olives solely by mechanical pressing and other physical means, without any chemical refining or added solvents. Its chemical parameters are extremely strict—for example, free acidity (as oleic acid) must not exceed 0.8%—and it must be free of any sensory defects in professional tasting, with positive fruity characteristics.

Italy has a long and deep‑rooted olive oil culture, and its products are renowned for high quality and distinctive flavours.

• Geographical Indications: Some Italian regions have stricter certifications, such as PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), which ensure that olives come from specific areas and follow rigorous traditional production processes.

• Higher quality standards: Italy is promoting a stricter quality system called "Evo Qualità" (Extra Virgin Olive Oil Quality), which sets chemical parameters for high‑quality Italian olive oils far above EU general standards. For example, the acidity limit may be set as low as 0.4%.

• Sensory experience: High‑quality Italian extra virgin organic olive oil typically has a pronounced fruity aroma, with a harmonious bitterness and peppery kick upon tasting—indicators of its rich antioxidant content.

• Freshness: The "cold‑pressed" label means that temperature is controlled during pressing to preserve the olives' natural flavour and nutrients as much as possible.

As a cornerstone of the Mediterranean diet, Italian extra virgin organic olive oil is widely recognised for its health benefits.

• Rich in antioxidants: It contains high levels of polyphenols and vitamin E, offering strong antioxidant capacity.

• Heart‑healthy: Its abundant unsaturated fats help reduce harmful LDL cholesterol and triglycerides, thereby lowering the risk of cardiovascular disease.

• Anti‑inflammatory and neuroprotective: Scientific studies suggest that its unique polyphenol oleocanthal has anti‑inflammatory properties and shows potential in preventing cancer and neurodegenerative diseases.

• Best uses: Ideal for raw consumption, such as in salad dressings, dipping bread, cold dishes, or drizzling over soups, roasted meats, and vegetables as a finishing oil.

• About heating: High‑quality extra virgin olive oil has a smoke point of around 190°C, sufficient for low‑temperature cooking, light sautéing, steaming, stewing, and other everyday cooking methods. However, to preserve its delicate flavour and nutrients, it is not recommended for high‑temperature deep‑frying.