Grampians Organic Cold Pressed Extra Virgin Olive Oil: 2Litre CASK
Our 2L Oil Casks (bag in box) are BPA free, come with a tap and keep oil fresher for longer by excluding air.
GrampiansOlive Estate Australia produces certified organic (NASAA) Olive Oil at the base of the Grampians in North-Western , Victoria Australia. This wonderfully balanced fruity olive oil is best used as a dressing (in ample amounts) to enhance the flavour of your meals, vegetables and salads. Olive oil should not be used to cook with as heating will destroy a lot of the valuable nutrients and change unsaturated fatty acids into trans-fats.
Benefits of a cask (bag in box) for premium olive oil
Premium olive oil is well suited to cask (or bag in box) packaging, offering the following advantages:
• preserves quality and integrity of oil, keeping fresher for longer
• no oxidisation - BPA free metallised pouch collapses as oil is used preventing air exposure.
• easier to open than a tin
• built in non-drip tap for easy dispensing, no glugging, no funnels, no mess
• can drizzle directly from cask, has a convenient handle
• reduced wastage - you can get out those last drops from a cask
• cardboard is recyclable and arrives to us flat packed (less carbon miles)
• better value all round!
The following is an extract from Dr Natasha Campbell-McBride’s Book Gut and Psychology Syndrome.
Olive Oil: The long list of benefits include lowered risk of heart diseases, healing and anti-inflammatory effects, stimulation of bile flow, activation of liver enzymes, antioxidant activity, stimulation of pancreatic enzymes, anti-cancer effects, anti-bacterial and anti-viral activity, membrane development, cell formation and cell differentiation. Virgin olive oil has been shown to improve brain cell maturation and function.
It contains some LA (omega-6) in a range from 3.5 – 20% & LNA (omega 3) from 0.1 to 0.6%. It is an excellent source of oleic acid (omega 9), a monounsaturated fatty acid which has the ability to strengthen the Th1 arm of the immune system. But the most important elements in olive oil are the minor components: beta carotene, vitamin E, Chlorophyll, squalene, phytosterols, triterpenic substances, polyphenols and hundreds of others.
(Dr Natasha Campbell-McBride, Gut and Psychology Syndrome).
Further reading in the GAPS book.