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.
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.
If one has the opportunity to sample the taste, then he can count himself lucky. However, this is only so is you know what the right taste is. In order to select a top quality extra virgin olive oil using the sense of taste and the sense of smell, the right taste to look for is a rich, clean and fresh taste.
With regard to the origin, it is important to certify that the product you are buying was grown, pressed and bottled in the same country, and if possible, by the same company. In most cases, a packed with reading "product of Italy" to indicate that it was packed in Italy. This helps make a good choice, particularly is the region had a bad year.
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.
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.
The storage container matters a lot. The oil tends to rancid in within a shorter period of time when exposed to heat and sunlight. As such, the right container is a glass bottle that is air tight and tinted. It should not be exposed to heat and light to remain fresh. The buyer should also look for a trusted manufacturer of a well-known brand, a DOP certification that guarantees product's quality and labels such as the sell-by date, the pressed date, and any other relevant consideration.
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.
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.
If one has the opportunity to sample the taste, then he can count himself lucky. However, this is only so is you know what the right taste is. In order to select a top quality extra virgin olive oil using the sense of taste and the sense of smell, the right taste to look for is a rich, clean and fresh taste.
With regard to the origin, it is important to certify that the product you are buying was grown, pressed and bottled in the same country, and if possible, by the same company. In most cases, a packed with reading "product of Italy" to indicate that it was packed in Italy. This helps make a good choice, particularly is the region had a bad year.
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.
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.
The storage container matters a lot. The oil tends to rancid in within a shorter period of time when exposed to heat and sunlight. As such, the right container is a glass bottle that is air tight and tinted. It should not be exposed to heat and light to remain fresh. The buyer should also look for a trusted manufacturer of a well-known brand, a DOP certification that guarantees product's quality and labels such as the sell-by date, the pressed date, and any other relevant consideration.
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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.
