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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
Check out some sites online that market certified oils. The product descriptions read like fine wine reviews. You will find out where the olives are grown and who supervises every step of production. The growers wax poetic about the taste and color of their oils, using familiar phrases like 'fruity' and 'with overtones' of this and that.
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.
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.
Researchers are still studying this oil said to be the best for cooking and consumption. They have found olives rich in antioxidants called phenols, which are credited with many health benefits. The higher the grade, the more of these valuable, undamaged antioxidants are found in the oils. Health gurus say that everyone should add this food to their diet.
Of course, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.
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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
Check out some sites online that market certified oils. The product descriptions read like fine wine reviews. You will find out where the olives are grown and who supervises every step of production. The growers wax poetic about the taste and color of their oils, using familiar phrases like 'fruity' and 'with overtones' of this and that.
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.
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.
Researchers are still studying this oil said to be the best for cooking and consumption. They have found olives rich in antioxidants called phenols, which are credited with many health benefits. The higher the grade, the more of these valuable, undamaged antioxidants are found in the oils. Health gurus say that everyone should add this food to their diet.
Of course, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.
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.
