- USDA organic olive oil
- Made from cold extracted olives
- 120 calories per tablespoon
- 2 liter plastic bottle
- Low acidity
- Olives sourced from Italy, Tunisia, Portugal and Greece
- One of the highest polyphenol levels of all olive oils making it super healthy
- High oleic acid levels making it heart health
- Low acidity and rancidity making it high quality and safe
- Mild aroma and flavor perfect for salads and cooking
Ingredients Concern: None
Cons: Extra large bottle gives you a huge supply of olive oil, yet it needs to be used within a short period of time after opening to avoid rancidity
Costco Wholesale Corporation in Seatlle, Washington creates this olive oil product. It is packaged in Italy with olives sourced in Portugal, Italy, Greece, and Tunisia. Costco is know for creating products at a great value and this olive oil is no exception.
For healthier cooking - baking, frying, sauteing, and substitution of butter. For reducing risk of coronary heart disease by helping the risk factors including high cholesterol and blood pressure[1-4], reduced risk of breast cancer and colorectal cancer  and improved blood sugar control
Cooking, frying, baking, sauteing, and substituton of unhealthy butters;For coronary heart disease (2 tablespoons daily of Kirkland Signature Organic Extra Virgin Olive Oil may help reduce risk of coronary heart disease)
Kirkland Signature Extra Virgin Organic Olive Oil has healthy fats (monounsaturated fats) - oleic acids. Eating about 2 tablespoons of olive oil a day can lower the risk of coronary heart disease due to the monounstaurated fats as long as taking it does not increase calories for the day. It can help improve the risk factors associated with heart disease including high blood pressure and high cholesterol[1-4]. In a study, olive oil may have a protective effect on the development of Colorectal cancer and may reduce the progression of it. The high content of oleic acid found in Kirkland Signature Extra Virgin Organic Olive Oil which can help increase insulin sensitivity and lower blood sugar levels.
Key Ingredients: 100% organic olive oils
All Ingredients: None discovered
Kirkland Signature Extra Virgin Organic Olive Oil has a mild aroma and flavor which can be used for salad dressings and also for cooking, frying sauteing, and baking. It can be used for baking much more than traditional Italian cookies, like biscotti, and cakes which are usually made with olive oil, but also can be used to bake quick breads, muffins, scones, brownies, cookies and even crusts. Substitute butter for olive oil.
Store bottle away from light and heat. Its important to use olive oil within 15 months of its harvest date and not by the "best by" date. Also, choose only oils that have dark glass bottles and keep out of light to avoid rancidity. These statements have not been approved by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent disease.
 Kris-Etherton PM, Derr J, Mitchell DC, et al. The role of fatty acid saturation on plasma lipids, lipoproteins, and apolipoproteins: I. Effects of whole food diets high in cocoa butter, olive oil, soybean oil, dairy butter, and milk chocolate on the plasma lipids of young men.¬†Metabolism. 1993;42(1):121-129. doi:10.1016/0026-0495(93)90182-n
 Mata, P & Garrido, J & Ordovas, Jose & Blazquez, E & Walther, Luis & Rubio, M & Alonso, R & Oya, M. (1992). Effect of dietary monounsaturated fatty acids on plasma lipoproteins and apolipoproteins in women13. The American journal of clinical nutrition. 56. 77-83. 10.1093/ajcn/56.1.77
 Salas J, L√≥pez Miranda J, Jansen S, et al. La dieta rica en grasa monoinsaturada modifica de forma beneficiosa el metabolismo de los hidratos de carbono y la presi√≥n arterial [The diet rich in monounsaturated fat modifies in a beneficial way carbohydrate metabolism and arterial pressure] [published correction appears in Med Clin (Barc) 2000 Feb 26;114(7):249. Perep√©rez JA [corrected to Jim√©nez Perep√©rez JA]]. Med Clin (Barc). 1999;113(20):765-769.
 Fuentes F, L√≥pez-Miranda J, S√°nchez E, et al. Mediterranean and low-fat diets improve endothelial function in hypercholesterolemic men. Ann Intern Med. 2001;134(12):1115-1119. doi:10.7326/0003-4819-134-12-200106190-00011
 George ES, Marshall S, Mayr HL, et al. The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: A systematic review and meta-analysis. Crit Rev Food Sci Nutr. 2019;59(17):2772-2795. doi:10.1080/10408398.2018.1470491
 Stoneham M, Goldacre M, Seagroatt V, Gill L. Olive oil, diet and colorectal cancer: an ecological study and a hypothesis. J Epidemiol Community Health. 2000;54(10):756-760. doi:10.1136/jech.54.10.756
 Bermudez B, Ortega-Gomez A, Varela LM, et al. Clustering effects on postprandial insulin secretion and sensitivity in response to meals with different fatty acid compositions. Food Funct. 2014;5(7):1374-1380. doi:10.1039/c4fo00067f