Extra virgin olive oil

saturated 13% · monounsaturated 80% · polyunsaturated 8%

linoleic acid (omega 6) 6.52 g (per 100 g)

alpha-linolenic acid (omega 3) 0.65 g (per 100 g)

vitamin E 28.8 mg (per 100 g)

unrefined 160–190 °C · refined 210–230 °C

Dark and cool, not in the fridge — it clouds, which does no harm but looks odd. About a year after opening.

“Extra virgin” means cold-pressed and untreated, with at most 0.8 g free acidity per 100 g. The bitter, peppery catch in the throat comes from polyphenols — a sign of a young oil, not a fault. It does suit pan-frying, contrary to what is often claimed: oleic acid is heat-stable and the polyphenols slow oxidation. For deep-frying, refined olive oil is the cheaper choice.