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.
Random testing reveals much fraud in oils being sold as the highest grade of 'extra virgin'. Over half of the imported oils and some American oils fail to meet even the lower standards, much less the California ones. The highest grade is supposed to deliver the most health benefits and taste the best, so consumers who are willing to pay more to get this kind of quality should look for a certification 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.
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.
The highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
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, 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.
Random testing reveals much fraud in oils being sold as the highest grade of 'extra virgin'. Over half of the imported oils and some American oils fail to meet even the lower standards, much less the California ones. The highest grade is supposed to deliver the most health benefits and taste the best, so consumers who are willing to pay more to get this kind of quality should look for a certification 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.
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.
The highest grade is reserved for the first pressing or crushing of the fruit, which should be done within one day after harvest. The oils are 'cold pressed', which means extracted without heat and in small batches so the presses don't get hotter than the allowed limit. No heat is used at any time during processing and bottling.
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, 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.
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