organic extra virgin olive oil

Five itchy questions about virgin olive oil- Answered

There are countless questions that people want to ask about olive oil. If you are one of them and are looking for answers, then start here. When it comes to the authenticity, benefits, pricing, uses of olive oil, don’t compromise with just anything. Get to the core of the problem to get the answers.

Since olive oil is called a secret ingredient, people always remain curious about something or the other. Questions like, does it contain carotene, how many types of olive oil can be found, which color olive oil is best to choose, etc. All these unanswered questions have a direct link to people wanting to buy quality olive oil. To help you find your pure bottle of organic extra virgin olive oil, take a look at these answers.

organic extra virgin olive oil

  1. Does it contain natural antioxidants?

 It does, but the formula for producing better quality, antioxidant-rich olive oil is quite the opposite. You cannot produce authentic oil with ripe olives; unripe olives are ideal for producing an enhanced quality olive oil

  1. How can we preserve extra virgin olive oil?

The ideal temperature to preserve a bottle of olive oil is around 15° C. Also, we suggest you use a clean and dark glass bottle to preserve olive oil. Due to being rich in antioxidants, the oil will instantly react to a strong-smelling substance, like a paint bottle, detergent cans, and so on. Keep the oil away from these things into a dry, and safe place for longer shelve life.

  1. Is green olive oil is better than yellow olive oil? organic fact

Color of the olive oil can tell a lot about its authenticity and nature. The shade of the olive oil ranges from green to yellow. Green oil indicates that the oil is rich in chlorophyll and yellow oil is often richer in antioxidants. However, color doesn’t degrade or changes the authenticity of olive oil.

  1. Why does olive oil give tingly after-taste?

When the olives are recently pressed and are high in acidity, you will get a different tingle after-taste. However, one simple thing to understand is that, the higher the acidity in olive oil, the lower it will be in quality. So, considering the purchase after the taste test might be a good idea. Wrong techniques while harvesting and processing increase the acidity of the oil.

  1. Is olive oil more digestible than seed oil?

Especially organic extra virgin olive oil has high digestibility factors and is comparatively higher than any seed oil, butter, or animal fat. This is why olive oil is also used as an ingredient for babies.

Now that you have your answers to some of the itchiest questions, you can relax and find yourself a reliable supplier for olive oil. Or, let us help you with that, contact Fafani food to order quality sealed organic olive oil. They have been into the business for over a decade now and have a trusted supply chain all over the US. Their homemade recipe to produce the purest form of olive oil makes them stand out from the rest of the suppliers. Visit or dial 844-232-1411 to directly place your order. Dial today!


organic extra virgin olive oil

5 Ways to Know Your Organic Extra Virgin Olive Oil Better!

Olive oil is a trend that has gradually crawled up the epitome of publicity mainly because of its health benefits and distinct flavor. Segregated into several varieties, the organic version is the purest of all. However, consumers are often not sure of its exclusive facts and benefits. Know it here.

The topmost and purest variety of olive oil is the organic extra virgin olive oil, renowned for delivering the best taste and health benefits for the entire family. Though quite a popular trend since quite a while, consumers are not yet sure of the term “organic extra virgin”. Neither are they certain of how this variety is produced and consumed.

We have enlisted some of the facts about the organic extra virgin olive oil, get enlightened:

Organic Extra Virgin Olive Oil is nothing but the freshly extracted Olive fruit juice

Produced very simply, the organic extra virgin olive oil is made by simply grinding the olives into a paste and by pressing or spinning the paste to extract the liquid from the olives. The paste has two parts – one is water, and another is pure oil. There’s no further refining or processing that’s done to the oil.

Color and flavor are distinctly different

Since the oil really is just a fresh fruit juice with no processing involved, the characteristics of the oil – including the color and taste –  is highly affected by the characteristics of the olives it’s made from. Each breed or varietal of olive has a unique taste and color, just like each type of apple tastes slightly different.

Clear is normal, so is the cloudy version

After an Organic Extra Virgin Olive Oil is produced, it may be filtered to create a final clear oil. When it is extracted and stored directly from the olive press, it is cloudy and opaque, due to many micro-olive particles in the oil.

Light, heat and air might damage the purity

There are three main things that can damage olive oil – light, heat and air. When exposed to any of these things, the oil will begin to oxidize and will develop and off-color and flavor.

Pricey, and justifiably so

Extra Virgin Olive Oil, in general, is a higher cost olive oil because it’s a fresh press, high quality grade. The price might go up if you are paying for the paperwork. And of course, the payment for the organic growing process itself takes much effort, and hence is expensive.

Looking for organic extra virgin olive oil? Tempted already? You may have a look into the purest quality available in Fafani Foods. Check their website or call at 844-232-1411 to know further details.

Tunisian cuisine

Tunisian cuisine – A complete guideline

Tunisian platter is a foodie’s heavenly platter. Call it the wanderlust in the saucepan, the typical Tunisian cuisine is a blend of best cuisines from all over the world. What makes it stand out is the addition of olive oil and special spices. Let’s indulge into some of the specialty dishes.

A dish of this, and a dash of that – from Arabic, Berber, European and Middle Eastern cuisines, added with the right drop of olive oil and perfect pinch of spices to bring you with the royal platter enriched with Tunisian cuisine. This special platter is cooked exclusively in olive oil, spiced with aniseed, coriander, cumin, caraway, cinnamon or saffron, the dishes are flavored majestically with mint, orange blossom or rose water. Among the must-accompaniments is the harissa, a spicy chilli and garlic condiment.

Specialties of Tunisian cuisine:

  • Couscous: Ground semolina served with meat, fish or vegetable sauce
  • Harissa: A hot and spicy paste made from chilis, tomatoes, spices, garlic and olive oil
  • Salade mechouia: Roasted vegetable salad, particularly peppers, sometimes topped with slices of boiled eggs
  • Tajine: A variety of spiced quiche, served cold
  • Brik: The Tunisian version of Turkish borek which is a deep-fried filled pastry cooked with tuna, egg, onions, capers and parsley
  • Merguez: A heavily spiced beef sausage
  • Filfilmahshi: Peppers stuffed with beef and harissa
  • Lablabi: Chickpea soup with lashings of garlic and cumin
  • Marqa: Stew, slowly cooked with meat and vegetables like tomatoes and olives
  • Ojja: Scrambled eggs, specialty of Tunisian food, served with harissa, tomatoes, peppers and meat

Highlights of Tunisian platter:

  • Tunisian cuisine has its roots in the years of the French colonial era.
  • Influences of neighboring food culture are noticeably prominent, where countries like Turkey, Arabia, Italy and France play major roles.
  • The most prominent meat in Tunisia is lamb, followed by beef and veal, and sometimes camel. Poultry includes chicken, turkey and ostrich as the most common ones, along with a wide consumption of fish, especially tuna.
  • Grain is the most important staple food. The wheat bread, semolina, and pasta made from it are the basis for many Tunisian dishes.

Few main recipes of Tunisia:

  • Cauliflower pasta with Harissa and Feta:

Cooked with cauliflower broken in small florets, onion, pasta shells tossed in Extra Virgin olive oil pure olive oil, with two pinches of saffron threads, minced garlic, parsley and Harissa.

  • Brushetta Mashwiya

Sliced baguette cut and tossed in olive oil, topped with Mashwiya on both the sides, and garnished with slices of hard boiled eggs, sprinkle of tuna, and drizzle of olive oil.

The last two dishes are staple recipes of Fafani Foods where the Harissa and the extra virgin olive oil are our specialties. You may order these from or by calling at 844-232-1411. Get rocking with the exotic Tunisian cuisines, enjoy.


Olive oil health benefits

Experiencing olive oil in its most organic form is not just a tasty affair but healthy too.

Tunisia still holds on to its age old practice of picking olives with bare hands, collecting them on nets and pressing them on stones. This is, what many experts would like to believe is the stark reason that differentiates from the rest of the world.


The production of organic olive oil has grown significantly and so has the demand for the oil increased in all parts of the world.

Benefits of olive oil

Touted as one of the major ingredients of all sorts of world class cuisines, the following are the health benefits of extra virgin olive oil: Fatty acids are the most important component of olive oil.

  • Squalene and ß-carotene are the chief hydrocarbons present in the oil
  • ß-carotene adds to the characteristic color of the oil
  • Ketones, aldehydes, thiols, acids are the other volatile components which adds to its characteristic flavor
  • It also serves as an antioxidant during storage
  • Tocopherols in the olive makes it a vital source of vitamin E

Four main types of olive oil

  • Pure form: Although in its rawest form, it is basically the lowest quality of olive oil available which is refined and filtered to counterbalance the strong acid content. Given its quality, it is the least expensive of all the other olive oils in the market.
  • Virgin olive oil: this form is made without the use of any chemical additives and the acidic content is less than 2%.
  • Extra virgin: as the name suggests, it has the exact balance of aroma, flavor and acidic content and is commonly used in salad dressings and marinades
  • Cold pressed: made from the olive paste, this is made with a second pressing however, it still has the authentic taste.

Fafani foods have been involved with the manufacturing and production of Tunisian food for the last two decades. To get in more information, you can reach them at 844-232-1411 or visit their website at