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.
This means buying certified brands. The California seal is awarded annually, so each year's production is tested. Chemical tests are used to assess purity and acidity levels. The highest grade oils are low in acid and very pure. As well as undergoing chemical analysis, the oils are evaluated by a panel of highly trained 'tasters', who demand freshness and full-bodied flavor. They are trained to recognize 'defects' like rancidity in oils that may have passed the chemical testing.
Check out some sites online that market certified oils. The product descriptions read like fine wine reviews. You will find out where the olives are grown and who supervises every step of production. The growers wax poetic about the taste and color of their oils, using familiar phrases like 'fruity' and 'with overtones' of this and that.
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.
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, 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.
This means buying certified brands. The California seal is awarded annually, so each year's production is tested. Chemical tests are used to assess purity and acidity levels. The highest grade oils are low in acid and very pure. As well as undergoing chemical analysis, the oils are evaluated by a panel of highly trained 'tasters', who demand freshness and full-bodied flavor. They are trained to recognize 'defects' like rancidity in oils that may have passed the chemical testing.
Check out some sites online that market certified oils. The product descriptions read like fine wine reviews. You will find out where the olives are grown and who supervises every step of production. The growers wax poetic about the taste and color of their oils, using familiar phrases like 'fruity' and 'with overtones' of this and that.
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.
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, 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.
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