Olive oil, in its fresh, pure, and unprocessed form, is one of the healthiest foods on earth. However, not all products on the market can be described this way. Certified extra virgin olive oil has passed the stringent tests of an examining board, such as the California Olive Oil Council, which has standards higher than either international boards or the American Food and Drug Administration.
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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
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.
Researchers are still studying this oil said to be the best for cooking and consumption. They have found olives rich in antioxidants called phenols, which are credited with many health benefits. The higher the grade, the more of these valuable, undamaged antioxidants are found in the oils. Health gurus say that everyone should add this food to their diet.
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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
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.
Researchers are still studying this oil said to be the best for cooking and consumption. They have found olives rich in antioxidants called phenols, which are credited with many health benefits. The higher the grade, the more of these valuable, undamaged antioxidants are found in the oils. Health gurus say that everyone should add this food to their diet.
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.
About the Author:
To buy certified extra virgin olive oil just refer to the recommended supplier. Here is the web store's farm at http://sanpauloolivefarm.com.
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