Olive oil is considered one of the healthiest of all foods and one of the best oils for cooking. It has long been valued for salad dressings and sauces. Doctors tell people they should consume this food on a regular basis. For the best tasting and the healthiest oils, look for assurance that the product is certified extra virgin olive oil. There are different seals. The California certification demands more than the United States FDA rules or the international standards set for this fruit product.
Testing has revealed that over half of the 'extra virgin' (the highest grade) oils imported into the United States do not meet international standards. American producers have a better record, but there are domestic brands being marketed fraudulently. Consumers who pay more for premium oils, which are considered healthier as well as tastier, can be cheated unless they look for a certifying 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 highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
This extremely fragile oil is easily damaged by heat and light, which is why much of it is sold in dark green bottles. Great care must be taken at every step to market a premium product worthy of certification. All this special care makes premium brands more expensive. Lesser grades of 'virgin' and 'pure' are made by pressing the fruit over again.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
Of course, another most important feature is the taste. As people get more used to the freshness and purity of certified oils, they demand it for cooking and in dressings and sauces. Try a certified brand and see the difference for yourself. You will also know that you are getting what is best for your health.
Testing has revealed that over half of the 'extra virgin' (the highest grade) oils imported into the United States do not meet international standards. American producers have a better record, but there are domestic brands being marketed fraudulently. Consumers who pay more for premium oils, which are considered healthier as well as tastier, can be cheated unless they look for a certifying 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 highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
This extremely fragile oil is easily damaged by heat and light, which is why much of it is sold in dark green bottles. Great care must be taken at every step to market a premium product worthy of certification. All this special care makes premium brands more expensive. Lesser grades of 'virgin' and 'pure' are made by pressing the fruit over again.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
Of course, another most important feature is the taste. As people get more used to the freshness and purity of certified oils, they demand it for cooking and in dressings and sauces. Try a certified brand and see the difference for yourself. You will also know that you are getting what is best for your health.
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