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.
There are several types of olive oil on the market. Extra virgin is probably the most famous & the best for you as it is the least processed. Then there is virgin which is similar but not held to such rigorous standards. Olive oil and the light version are refined and have had most of the nutrients taken out. They can be useful for cooking as they have a higher smoke point.
Small batch varieties are usually made from hand picked olives which are carefully sorted. The best ones are carefully pressed to extract the purest form of oil. It is left unfiltered and unrefined retaining all the vitamins, minerals and aromatic polyphenols. Larger scale production is mechanized and often destroys the natural characteristics of the fruit. Factories also use solvents to extract every droplet from the fruit and residues of these chemicals can be found in the oil.
Recent research has shown an alarming rise in the adulteration of oils. This is done in order to make more money from a harvest. The olive oil is mixed with other, cheaper oils such as canola, peanut and soy. This is potentially dangerous to those with food allergies. It is also unfair to consumers who think they are purchasing a healthy product. Cheap vegetable oils are inferior in their nutritional content and unstable when cooked. They have the potential to go rancid easily and cause liver damage.
There are several ways to check whether an oil you have purchased is pure. Firstly, you can check the smell. Pour a couple of tablespoons of oil into a glass and swirl it around with your hand over the top. Then take your hand away and inhale the aromas. They should be grassy, like olives and fruit. Any scents of vinegar or cardboard indicate adulterated oil.
The taste of high quality extra virgin should be slightly or even very bitter. To check this take some into your mouth and swirl it around a little, like in wine tasting. After swallowing there should be bitter flavors in your throat. Anything sweet is not pure.
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.
Buying cheap olive oil is tempting but seeking out small batch products is more beneficial for your health and taste buds. They cost more because they are more pure and better quality. Extra virgin is not only delicious it is a health food so it is worth the extra dollars to be sure you get the right product.
There are several types of olive oil on the market. Extra virgin is probably the most famous & the best for you as it is the least processed. Then there is virgin which is similar but not held to such rigorous standards. Olive oil and the light version are refined and have had most of the nutrients taken out. They can be useful for cooking as they have a higher smoke point.
Small batch varieties are usually made from hand picked olives which are carefully sorted. The best ones are carefully pressed to extract the purest form of oil. It is left unfiltered and unrefined retaining all the vitamins, minerals and aromatic polyphenols. Larger scale production is mechanized and often destroys the natural characteristics of the fruit. Factories also use solvents to extract every droplet from the fruit and residues of these chemicals can be found in the oil.
Recent research has shown an alarming rise in the adulteration of oils. This is done in order to make more money from a harvest. The olive oil is mixed with other, cheaper oils such as canola, peanut and soy. This is potentially dangerous to those with food allergies. It is also unfair to consumers who think they are purchasing a healthy product. Cheap vegetable oils are inferior in their nutritional content and unstable when cooked. They have the potential to go rancid easily and cause liver damage.
There are several ways to check whether an oil you have purchased is pure. Firstly, you can check the smell. Pour a couple of tablespoons of oil into a glass and swirl it around with your hand over the top. Then take your hand away and inhale the aromas. They should be grassy, like olives and fruit. Any scents of vinegar or cardboard indicate adulterated oil.
The taste of high quality extra virgin should be slightly or even very bitter. To check this take some into your mouth and swirl it around a little, like in wine tasting. After swallowing there should be bitter flavors in your throat. Anything sweet is not pure.
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.
Buying cheap olive oil is tempting but seeking out small batch products is more beneficial for your health and taste buds. They cost more because they are more pure and better quality. Extra virgin is not only delicious it is a health food so it is worth the extra dollars to be sure you get the right product.
