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.
Light, heat, and oxygen causes rancidity. Look for product sold in dark, usually green, glass bottles or with packaging that protects from light exposure. At home, store in a cool, dark place or wrap the bottle in aluminum foil. For top quality, the shelf life is 1 year from the harvesting date.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a 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.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
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.
Olive oil contains high density lipoproteins (HDLs) associated with a reduction in heart disease. High in monounsaturated fat, it helps lower cholesterol and control insulin levels. It has a preventative effect against heart disease, stroke, high blood pressure, and ulcerative colitis. It even has a slight preventative effect against depression and Alzheimer's by helping to shuttle abnormal proteins out of the brain. Powerful antioxidants protect against some cancers, including breast cancer. Olive oil contains vitamins E, A, K, iron, calcium, magnesium, and potassium. It's good for the eyes, skin, bones, immune system, even cognitive function. Best of all, there's no increased risk of coronary heart disease from frying with this healthy and very flavorful oil.
Light, heat, and oxygen causes rancidity. Look for product sold in dark, usually green, glass bottles or with packaging that protects from light exposure. At home, store in a cool, dark place or wrap the bottle in aluminum foil. For top quality, the shelf life is 1 year from the harvesting date.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a 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.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
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.
Olive oil contains high density lipoproteins (HDLs) associated with a reduction in heart disease. High in monounsaturated fat, it helps lower cholesterol and control insulin levels. It has a preventative effect against heart disease, stroke, high blood pressure, and ulcerative colitis. It even has a slight preventative effect against depression and Alzheimer's by helping to shuttle abnormal proteins out of the brain. Powerful antioxidants protect against some cancers, including breast cancer. Olive oil contains vitamins E, A, K, iron, calcium, magnesium, and potassium. It's good for the eyes, skin, bones, immune system, even cognitive function. Best of all, there's no increased risk of coronary heart disease from frying with this healthy and very flavorful oil.
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