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.
Random testing reveals much fraud in oils being sold as the highest grade of 'extra virgin'. Over half of the imported oils and some American oils fail to meet even the lower standards, much less the California ones. The highest grade is supposed to deliver the most health benefits and taste the best, so consumers who are willing to pay more to get this kind of quality should look for a certification seal.
Certification by the California Council is not easily won. Each year's harvest is inspected and weighed on its own merit. The acidity and the purity are established by chemical tests. Freshness and taste are judged by a panel of trained 'tasters' whose verdict is final. The seal is not awarded unless both evaluations have satisfactory results. The fragile oils go rancid quickly if handled improperly at any stage of production.
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 juice of the olive - the oil - is obtained by crushing the fruit. The first pressing renders the highest grade, which is 'cold pressed' as well. This means that the fruit is processed in small batches so the presses do not get too hot. The oil is never subjected to high temperatures during processing.
After the pressing, extreme care is taken to protect the oils from heat and light during bottling and storage. All of this additional attention is one reason that the top quality oils are more expensive. Lesser grades are labeled virgin or pure and may contain very little of a first pressing, if any. They are made by repressing the olives a second and even third time.
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, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.
Random testing reveals much fraud in oils being sold as the highest grade of 'extra virgin'. Over half of the imported oils and some American oils fail to meet even the lower standards, much less the California ones. The highest grade is supposed to deliver the most health benefits and taste the best, so consumers who are willing to pay more to get this kind of quality should look for a certification seal.
Certification by the California Council is not easily won. Each year's harvest is inspected and weighed on its own merit. The acidity and the purity are established by chemical tests. Freshness and taste are judged by a panel of trained 'tasters' whose verdict is final. The seal is not awarded unless both evaluations have satisfactory results. The fragile oils go rancid quickly if handled improperly at any stage of production.
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 juice of the olive - the oil - is obtained by crushing the fruit. The first pressing renders the highest grade, which is 'cold pressed' as well. This means that the fruit is processed in small batches so the presses do not get too hot. The oil is never subjected to high temperatures during processing.
After the pressing, extreme care is taken to protect the oils from heat and light during bottling and storage. All of this additional attention is one reason that the top quality oils are more expensive. Lesser grades are labeled virgin or pure and may contain very little of a first pressing, if any. They are made by repressing the olives a second and even third time.
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, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.