Quality and the health factor

The use of high quality extra virgin olive oil has been strongly encouraged in recent years due to its beneficial health aspects.

The chemical composition of olive oil, its high levels of anti oxidants and free fatty acids are the three main elements that determine the quality and the benefits, as a consequence, of a good extra virgin olive oil.

Olive oil appears to have a high ratio of monounsaturated fatty acids that ranges from a minimum of 54% to a maximum of 83%, compared to a maximum of 72% found in soybean and sunflower oil. Animal fats, as a comparison, are entirely made up of saturated fatty acids. Due to their stability in the oxidizing process, monounsaturated fatty acids are useful in the fight against coronary diseases.

Another essential element of extra virgin olive oil are its antioxidants, Vitamins E and A, higher in oils that are rich in polyphenols, the volatile properties of olive oil. Fragrance and pepperyness are signs of oil rich in polyphenols.

Then there is the acidity level, or amount of free fatty acid in the oil. This, relates to the process of oxidization of the olives during harvesting and pressing. In order to classify as extra virgin, olive oil must have an acidity below 0,8%. RAVIDA has an acidity ranging from 0,1% to 0,2 % maximum. Acidity also determines how well the oil will maintain its properties. It is measured in a laboratory and is not detectable by the palate.

Nicolò Ravidà with his daughter Patrizia and his grandson Alfredo.

Teaching to use olive oil

Entrenched as we are in healthy Mediterranean food, we use extra virgin olive oil for everything from cooking meat and fish, to raw when seasoning vegetables, salads and pastas.

Its high level of anti-oxidants and oleic acid make olive oil very resistant to high temperatures and ideal for frying. In fact, its smoking point is at 210°, far higher than the temperature at which food is usually fried (about 180°). It also keeps its nutritional values better than other oils and, once filtered, can be re-used up to ten times.

We have noted that the more people use olive oil, the more they learn to enjoy it. This is why we are deeply committed to teaching how it can become part of people’s diet.

Ninny Ravidà and her daughter Natalia

Following the success of RAVIDA with customers and the Press around the world, Villa Ravida has been hosting chefs and running cooking classes based on old family recipes and fresh seasonal produce. As a result we have been hosting guests from Great Britain, Europe, U.S.A., Canada, Australia, Japan, China, South Africa who have come to stay at Villa Ravida to attend cookery courses and visit our olive oil cellars.