Olive oil is considered one of the healthiest of all foods and one of the best oils for cooking. It has long been valued for salad dressings and sauces. Doctors tell people they should consume this food on a regular basis. For the best tasting and the healthiest oils, look for assurance that the product is certified extra virgin olive oil. There are different seals. The California certification demands more than the United States FDA rules or the international standards set for this fruit product.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
This means buying certified brands. The California seal is awarded annually, so each year's production is tested. Chemical tests are used to assess purity and acidity levels. The highest grade oils are low in acid and very pure. As well as undergoing chemical analysis, the oils are evaluated by a panel of highly trained 'tasters', who demand freshness and full-bodied flavor. They are trained to recognize 'defects' like rancidity in oils that may have passed the chemical testing.
Go online and read the product descriptions for oils that have won this coveted award. It's like reading about fine wines. The location of the olive groves is important, since some regions yield better fruit than others. The names of experts who supervise every phase of production are given, just like those of skilled vintners. Terms like 'fruity' and 'overtones of' are used to describe the taste.
The highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
This extremely fragile oil is easily damaged by heat and light, which is why much of it is sold in dark green bottles. Great care must be taken at every step to market a premium product worthy of certification. All this special care makes premium brands more expensive. Lesser grades of 'virgin' and 'pure' are made by pressing the fruit over again.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
Of course, the taste of pure, high quality, undamaged oils grown in optimum conditions is outstanding. Many consumers don't know how good this favorite cooking and garnishing oil can taste. By seeking out bottles with the distinguished seal of quality, they can find out.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
This means buying certified brands. The California seal is awarded annually, so each year's production is tested. Chemical tests are used to assess purity and acidity levels. The highest grade oils are low in acid and very pure. As well as undergoing chemical analysis, the oils are evaluated by a panel of highly trained 'tasters', who demand freshness and full-bodied flavor. They are trained to recognize 'defects' like rancidity in oils that may have passed the chemical testing.
Go online and read the product descriptions for oils that have won this coveted award. It's like reading about fine wines. The location of the olive groves is important, since some regions yield better fruit than others. The names of experts who supervise every phase of production are given, just like those of skilled vintners. Terms like 'fruity' and 'overtones of' are used to describe the taste.
The highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
This extremely fragile oil is easily damaged by heat and light, which is why much of it is sold in dark green bottles. Great care must be taken at every step to market a premium product worthy of certification. All this special care makes premium brands more expensive. Lesser grades of 'virgin' and 'pure' are made by pressing the fruit over again.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
Of course, the taste of pure, high quality, undamaged oils grown in optimum conditions is outstanding. Many consumers don't know how good this favorite cooking and garnishing oil can taste. By seeking out bottles with the distinguished seal of quality, they can find out.
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