Buying a really good quality olive oil is really worth it. The flavor is much better, more complex than cheap ones. It is also much better for you as the good stuff is processed out of cheap oils. These days it is easy to find small batch extra virgin olive oil and totally worth the effort and slightly higher price.
The best olive oil is the first press of carefully selected, decent fruit which should be left in its natural state. This is what you get when buying extra virgin from small batches. The producers take great care to make an artisan product which retains its flavor and health giving properties.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Quality olive oil is a fantastic ingredient to have on hand to make tasty meals. Added to dips, salads and even just poured over bread it is a complex and delicious food. It is worth paying more for proper oil with all its health giving nutrients and wonderful aromas.
The best olive oil is the first press of carefully selected, decent fruit which should be left in its natural state. This is what you get when buying extra virgin from small batches. The producers take great care to make an artisan product which retains its flavor and health giving properties.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Olive oil is big business. This means that producers of ten cut corners or actually cheat. It is not uncommon for them to adulterate the pure oil with other cheaper ones. Researchers have found canola, soy and peanut oils in test batches. This is not good for people with food allergies as peanut and soy can both cause dangerous reactions. It is also unfair for consumers as the taste is not as good and the health benefits are fewer.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Quality olive oil is a fantastic ingredient to have on hand to make tasty meals. Added to dips, salads and even just poured over bread it is a complex and delicious food. It is worth paying more for proper oil with all its health giving nutrients and wonderful aromas.
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