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.
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.
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 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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
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.
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.
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 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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
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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