More than 100 planters grow a wide variety of olives in the productive agricultural regions of California. Crops are harvested at different levels of ripeness to increase the choice of flavors. Weather during the growing season and the natural microclimates of this state add to the array of flavors available when buying California extra virgin olive oil. Strict regulations and careful processing result in a product that consumers can be sure is high in quality and superior in taste.
Light, heat, and oxygen causes rancidity. Look for product sold in dark, usually green, glass bottles or with packaging that protects from light exposure. At home, store in a cool, dark place or wrap the bottle in aluminum foil. For top quality, the shelf life is 1 year from the harvesting date.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California oils are known for their fruity taste and aroma. Taste is very much personal preference so the best way to find your favorite oil is just to experiment. Do a little research then buy a few brands and do some cooking. Use is an important factor in choosing among delicate, medium, or robust flavors.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
Flavor is best and healthiest when the oil is uncooked. Use the minimum amount necessary for cooking, then garnish the meal with fresh oil from the bottle. Frying should be done at a temperature around 360 degrees. Maximum temperature should be 380 degrees. Cooled oil can be filtered through a coffee filter and reused for frying 2 or 3 times.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
Light, heat, and oxygen causes rancidity. Look for product sold in dark, usually green, glass bottles or with packaging that protects from light exposure. At home, store in a cool, dark place or wrap the bottle in aluminum foil. For top quality, the shelf life is 1 year from the harvesting date.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California oils are known for their fruity taste and aroma. Taste is very much personal preference so the best way to find your favorite oil is just to experiment. Do a little research then buy a few brands and do some cooking. Use is an important factor in choosing among delicate, medium, or robust flavors.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
Flavor is best and healthiest when the oil is uncooked. Use the minimum amount necessary for cooking, then garnish the meal with fresh oil from the bottle. Frying should be done at a temperature around 360 degrees. Maximum temperature should be 380 degrees. Cooled oil can be filtered through a coffee filter and reused for frying 2 or 3 times.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
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