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.
Certification by the California Council is not easily won. Each year's harvest is inspected and weighed on its own merit. The acidity and the purity are established by chemical tests. Freshness and taste are judged by a panel of trained 'tasters' whose verdict is final. The seal is not awarded unless both evaluations have satisfactory results. The fragile oils go rancid quickly if handled improperly at any stage of production.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
The juice of the olive - the oil - is obtained by crushing the fruit. The first pressing renders the highest grade, which is 'cold pressed' as well. This means that the fruit is processed in small batches so the presses do not get too hot. The oil is never subjected to high temperatures during processing.
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.
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, another most important feature is the taste. As people get more used to the freshness and purity of certified oils, they demand it for cooking and in dressings and sauces. Try a certified brand and see the difference for yourself. You will also know that you are getting what is best for your health.
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.
Certification by the California Council is not easily won. Each year's harvest is inspected and weighed on its own merit. The acidity and the purity are established by chemical tests. Freshness and taste are judged by a panel of trained 'tasters' whose verdict is final. The seal is not awarded unless both evaluations have satisfactory results. The fragile oils go rancid quickly if handled improperly at any stage of production.
It's fun to check out oils that have been awarded the coveted seal of approval. It's like reading about fine wine. The locale of the groves is given. The names of the specialists who supervise every step of production are proudly stated. The taste of the product is described as 'fruity' and 'with overtones' of this and that. Even the color is lovingly described. And, of course, freshness and purity are stressed.
The juice of the olive - the oil - is obtained by crushing the fruit. The first pressing renders the highest grade, which is 'cold pressed' as well. This means that the fruit is processed in small batches so the presses do not get too hot. The oil is never subjected to high temperatures during processing.
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.
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, another most important feature is the taste. As people get more used to the freshness and purity of certified oils, they demand it for cooking and in dressings and sauces. Try a certified brand and see the difference for yourself. You will also know that you are getting what is best for your health.
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