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.
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.
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.
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.
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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