People use olive oil for two reasons - the proven health benefits and the marvelous taste. By buying certified extra virgin olive oil, consumers can be sure they are getting the quality they want. California has its own certification process, which is more stringent than international standard tests and exceeds the requirements of the United States FDA. This agency is tasked with watching out for consumer interests in food and drugs.
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.
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.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
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.
Research has not discovered everything about this fruit juice's amazing health benefits, but it is known that phenols, a form of antioxidant contained in the fruit, are extremely healthy. The first pressing of quality olives renders a juice that, when it is processed and handled correctly, has the most of these antioxidants in undamaged form.
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.
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.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
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.
Research has not discovered everything about this fruit juice's amazing health benefits, but it is known that phenols, a form of antioxidant contained in the fruit, are extremely healthy. The first pressing of quality olives renders a juice that, when it is processed and handled correctly, has the most of these antioxidants in undamaged form.
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.
About the Author:
To buy certified extra virgin olive oil just refer to the recommended supplier. Here is the web store's farm at http://sanpauloolivefarm.com.
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