The word "cold pressed" has been used as a label describing olive oil. Its use is generally unregulated. Should you walk into any supermarket today, the shelves are filled with several kinds of extra virgin oils, and given that you have no benefit to taste any, you may not get the taste of their quality unless you learn to read their labels carefully. In this way, you will be able to distinguish cold pressed olive oil from the brands that do not offer the real deal.
As for the first time buyers, it is much harder than just walking into a store and select a bottle labeled correctly. It requires some background and knowledge with regards to the product. In choosing a high quality and fresh olive oil, a buyer faces a similar situation as a wine buyer. One needs to consider the region of origin, the date of manufacture, maturity, and flavor among others.
In addition to these, most stores do not offer their customers an opportunity to sample different tastes, and you may have to use your eyes when making the choice. However, you might be lucky to find a store where you have the chance to sample several brands. This can be useless unless you are aware of what taste you are looking for.
Generally, the top quality extra virgin olive oils have different taste profiles, the main ones being buttery, fruity, nutty, herbal, spicy and floral. These are only determined with the help of tongue or the nose. Generally, from a good olive, you should expect a clean and fresh taste. It does not leave that waxy residue after swallowing. In most cases, the flavor is subtle and assertive, but if it is overpowering, then it might be an indication that it is rancid.
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.
It is only possible to judge the taste through the nose and the tongue, when it is good, expects a clean and fresh taste, with no waxy residue when swallowed. It may be subtle or assertive in flavor, but when the flavor is overpowering, it may be an indication of rancidity.
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.
As for the first time buyers, it is much harder than just walking into a store and select a bottle labeled correctly. It requires some background and knowledge with regards to the product. In choosing a high quality and fresh olive oil, a buyer faces a similar situation as a wine buyer. One needs to consider the region of origin, the date of manufacture, maturity, and flavor among others.
In addition to these, most stores do not offer their customers an opportunity to sample different tastes, and you may have to use your eyes when making the choice. However, you might be lucky to find a store where you have the chance to sample several brands. This can be useless unless you are aware of what taste you are looking for.
Generally, the top quality extra virgin olive oils have different taste profiles, the main ones being buttery, fruity, nutty, herbal, spicy and floral. These are only determined with the help of tongue or the nose. Generally, from a good olive, you should expect a clean and fresh taste. It does not leave that waxy residue after swallowing. In most cases, the flavor is subtle and assertive, but if it is overpowering, then it might be an indication that it is rancid.
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.
It is only possible to judge the taste through the nose and the tongue, when it is good, expects a clean and fresh taste, with no waxy residue when swallowed. It may be subtle or assertive in flavor, but when the flavor is overpowering, it may be an indication of rancidity.
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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