California is a landscape of microclimates, cool and wet by the ocean, dry and hot inland. Different varieties are harvested at varying degrees of ripeness, adding to the array of flavors. Over 100 cultivators grow a variety of olive types in a variety of soil types. You can be sure California extra virgin olive oil is the very best in taste and quality.
Storage is important to keep olive oil fresh and flavorful. Exposed to heat, oxygen, and light, the oil will go rancid. That's the reason for the dark green shaded glass bottles and/or extra packaging. At home, store the bottle in a cool and dark place, and/or protect the product by wrapping in aluminum foil. Shelf life is one year.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a 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.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
Virgin means the oil was produced using mechanical means only with no chemical treatments. Extra means virgin production with no more than . 5% free acidity, and judged to have a superior taste. Extra virgin oil is the best for cooking. It has the least taste defects, and is healthier with potent antioxidants and monounsaturated fats to 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.
Storage is important to keep olive oil fresh and flavorful. Exposed to heat, oxygen, and light, the oil will go rancid. That's the reason for the dark green shaded glass bottles and/or extra packaging. At home, store the bottle in a cool and dark place, and/or protect the product by wrapping in aluminum foil. Shelf life is one year.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a 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.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
Virgin means the oil was produced using mechanical means only with no chemical treatments. Extra means virgin production with no more than . 5% free acidity, and judged to have a superior taste. Extra virgin oil is the best for cooking. It has the least taste defects, and is healthier with potent antioxidants and monounsaturated fats to 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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