In order to get the best out of oil-making seeds, heat should be avoided. Heat destroys the delicate and highly priced flavors and aromas. For this reason, the oil extraction process is done using grinding mechanism. It requires friction as steel press squeezes oils from the olive seeds. The friction may generate heat, but it must never exceed 49-degree centigrade or else it is no longer qualifies as a cold pressed olive oil. The lower temperature is associated with better results.
To begin with, the word "cold-pressed" simply indicated that heat was not used when extracting the oil from olives. In order to get a increased quantity of oil from the olives, the producers typically use heat in the process of extraction. This, however, destroys the delicate flavors and aromas that are highly priced. Any temperature not exceeding 80.6F qualifies to be cold-pressed.
The second aspect to consider is the age of the product. A good extra virgin bottle has the pressing date and the sell-by date indicated on the label. It should be one year after pressing. Unlike wine, olive does not age well. It should also be kept away from direct sunlight and heat. This precaution ensures that it does not rancid in your kitchen. However, this does not underscore the need to buy one that is used within a month or two so that it is always fresh when used.
Unlike most other products, it is not always straightforward to judge these oils with their color. The good quality ones may have colors ranging from yellow gold to grass-like green or bright green. Unlike most other liquid products, rich, deep color does not mean higher quality or better flavor.
The taste may vary from floral, spicy, nutty, buttery, fruity, to herbal depending on the manufacturer and the brand. A fresh product should not leave a waxy residue after you swallow. The flavor should be just subtle or at most assertive, but should not be overpowering, as this may be a clear indication that it is going stale.
In case there is no possibility of having a taste before buying, aspects such as the age, color, origin and pressing temperature may help come up with a better choice. Regarding the date, the pressing date should be one year. The sell-by date can also give an indication of how fresh the product is.
Looking at the color may also give a clue as to whether the product is fresh or not. The fresh ones tend to have colors such as grass green, bright green or even golden yellow. The deep and rich colors, in this case, may not be an indication of the fresh product.
In summary, the fastest way to select the right oil is to consider if it has DOP certification in addition to specifications such as the date of harvest (should be fresh), the region of origin (give an idea of the taste and quality), and the container used for packaging. In this regards, a dark tainted glass bottle is the best container. The environmental elements like heat, light and air are great enemies of these oils and storing them in a clear bottle of plastic containers expose them to photo-oxidation making them taste bitter or rancid.
To begin with, the word "cold-pressed" simply indicated that heat was not used when extracting the oil from olives. In order to get a increased quantity of oil from the olives, the producers typically use heat in the process of extraction. This, however, destroys the delicate flavors and aromas that are highly priced. Any temperature not exceeding 80.6F qualifies to be cold-pressed.
The second aspect to consider is the age of the product. A good extra virgin bottle has the pressing date and the sell-by date indicated on the label. It should be one year after pressing. Unlike wine, olive does not age well. It should also be kept away from direct sunlight and heat. This precaution ensures that it does not rancid in your kitchen. However, this does not underscore the need to buy one that is used within a month or two so that it is always fresh when used.
Unlike most other products, it is not always straightforward to judge these oils with their color. The good quality ones may have colors ranging from yellow gold to grass-like green or bright green. Unlike most other liquid products, rich, deep color does not mean higher quality or better flavor.
The taste may vary from floral, spicy, nutty, buttery, fruity, to herbal depending on the manufacturer and the brand. A fresh product should not leave a waxy residue after you swallow. The flavor should be just subtle or at most assertive, but should not be overpowering, as this may be a clear indication that it is going stale.
In case there is no possibility of having a taste before buying, aspects such as the age, color, origin and pressing temperature may help come up with a better choice. Regarding the date, the pressing date should be one year. The sell-by date can also give an indication of how fresh the product is.
Looking at the color may also give a clue as to whether the product is fresh or not. The fresh ones tend to have colors such as grass green, bright green or even golden yellow. The deep and rich colors, in this case, may not be an indication of the fresh product.
In summary, the fastest way to select the right oil is to consider if it has DOP certification in addition to specifications such as the date of harvest (should be fresh), the region of origin (give an idea of the taste and quality), and the container used for packaging. In this regards, a dark tainted glass bottle is the best container. The environmental elements like heat, light and air are great enemies of these oils and storing them in a clear bottle of plastic containers expose them to photo-oxidation making them taste bitter or rancid.
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You can get a detailed list of the benefits you get when you use cold pressed olive oil and more info about a great olive farm at http://sanpauloolivefarm.com right now.
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