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.
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.
If none of the above gives you the best option, you may consider shopping from a store that allows you to sample the different tastes. Taste is the best solution when making the choice. The top of the range quality oils have unique tastes such as herbal, buttery, nutty, fruity, floral and spicy taste among others.
Regarding the origin, there are regions that are known to produce top quality olives. This may help you make a good selection. A product with a label, "product of Italy" is not enough as this may only indicate that is it packaged in Italy, but the origin may be any other part of the world. As such, try and determine the real place of origin.
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.
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.
If none of the above gives you the best option, you may consider shopping from a store that allows you to sample the different tastes. Taste is the best solution when making the choice. The top of the range quality oils have unique tastes such as herbal, buttery, nutty, fruity, floral and spicy taste among others.
Regarding the origin, there are regions that are known to produce top quality olives. This may help you make a good selection. A product with a label, "product of Italy" is not enough as this may only indicate that is it packaged in Italy, but the origin may be any other part of the world. As such, try and determine the real place of origin.
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.
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