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.
When it comes to buying tips, there are several things you need to consider choosing a high quality and fresh bottle of olive oil that is cold pressed. Just like wine, you need to give priority to its taste, year of manufacture and the region in which it was produced. This brings challenges similar to those faced by those shopping for a quality wine. The region where it was produced could have had a bad year and determining the best from several tastes could be a nightmare, particularly for new buyers.
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.
The heat-treated olives usually give a neutral flavor and are more popular for baking and deep-frying given that it has a higher smoking point. They still offer the health benefits such as lowering the cholesterol level. They, however, lack the antioxidant benefits associated with the cold pressed option.
If you are still finding it difficult to make the right selection, it is good to seek advice from friends and relatives that have been using the oils for a while. The DOP certification also guarantees that you are buying the right product.
When it comes to buying tips, there are several things you need to consider choosing a high quality and fresh bottle of olive oil that is cold pressed. Just like wine, you need to give priority to its taste, year of manufacture and the region in which it was produced. This brings challenges similar to those faced by those shopping for a quality wine. The region where it was produced could have had a bad year and determining the best from several tastes could be a nightmare, particularly for new buyers.
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.
The heat-treated olives usually give a neutral flavor and are more popular for baking and deep-frying given that it has a higher smoking point. They still offer the health benefits such as lowering the cholesterol level. They, however, lack the antioxidant benefits associated with the cold pressed option.
If you are still finding it difficult to make the right selection, it is good to seek advice from friends and relatives that have been using the oils for a while. The DOP certification also guarantees that you are buying the right product.
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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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