More than 100 planters grow a wide variety of olives in the productive agricultural regions of California. Crops are harvested at different levels of ripeness to increase the choice of flavors. Weather during the growing season and the natural microclimates of this state add to the array of flavors available when buying California extra virgin olive oil. Strict regulations and careful processing result in a product that consumers can be sure is high in quality and superior in taste.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of aluminum foil. Shelf life is one year.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California produces flavorful, naturally fruity tasting oil. Whether you buy delicate, medium, or robust flavor intensity depends on personal preference and the intended use. Taste isn't a quality you can discover from reading a label. Research your options and buy a few bottles to discover what works best for you.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Antioxidants protect against many cancers, including breast cancer. High density lipoproteins reduce heart disease. Monounsaturated fats also help control insulin levels, as well as lower cholesterol. All in all, olive oil is know to have a preventative effect against stroke, high blood pressure, heart disease, ulcerative colitis. There's some evidence it helps to stave off depression and Alzheimer's. Containing vitamins A, K, E, iron, potassium, magnesium, and calcium, it's good for cognitive function, the immune system, eyes, skin, and bones. Go ahead and enjoyed fried food. Frying with olive oil results in no increased risk for coronary heart disease.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of aluminum foil. Shelf life is one year.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California produces flavorful, naturally fruity tasting oil. Whether you buy delicate, medium, or robust flavor intensity depends on personal preference and the intended use. Taste isn't a quality you can discover from reading a label. Research your options and buy a few bottles to discover what works best for you.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Antioxidants protect against many cancers, including breast cancer. High density lipoproteins reduce heart disease. Monounsaturated fats also help control insulin levels, as well as lower cholesterol. All in all, olive oil is know to have a preventative effect against stroke, high blood pressure, heart disease, ulcerative colitis. There's some evidence it helps to stave off depression and Alzheimer's. Containing vitamins A, K, E, iron, potassium, magnesium, and calcium, it's good for cognitive function, the immune system, eyes, skin, and bones. Go ahead and enjoyed fried food. Frying with olive oil results in no increased risk for coronary heart disease.
About the Author:
You can visit www.copperhilloliveoil.com for more helpful information about Tips For Buying California Extra Virgin Olive Oil.
No comments:
Post a Comment