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.
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.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
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.
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, 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.
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.
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.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
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.
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, 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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