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.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
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.
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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
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, the taste of pure, high quality, undamaged oils grown in optimum conditions is outstanding. Many consumers don't know how good this favorite cooking and garnishing oil can taste. By seeking out bottles with the distinguished seal of quality, they can find out.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
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.
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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
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, the taste of pure, high quality, undamaged oils grown in optimum conditions is outstanding. Many consumers don't know how good this favorite cooking and garnishing oil can taste. By seeking out bottles with the distinguished seal of quality, they can find out.
