California is an agricultural mecca with over 100 growers producing olives. Mix the variety of microclimates with the variety of olive types grown, and you can be sure California extra virgin olive oil has premium flavors for every use and every personal taste. Other factors influencing taste include weather during the growing season, and ripeness when harvested.
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 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.
Oils vary in fruit intensity from delicate to medium to robust. Taste is not a quality indicated on the label. Research a few choices and buy a few brands to find the one you like best. The best choice depends on personal preference and use.
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.
Flavor is best and healthiest when the oil is uncooked. Use the minimum amount necessary for cooking, then garnish the meal with fresh oil from the bottle. Frying should be done at a temperature around 360 degrees. Maximum temperature should be 380 degrees. Cooled oil can be filtered through a coffee filter and reused for frying 2 or 3 times.
The term "virgin" means oil has been processed mechanically and there's been no chemical treatments. "Extra" means virgin produced oil, superior taste, and no more than . 5% acidity. Extra virgin oil is high in antioxidants and monounsaturated fats that protect against heart disease. It's high quality flavor is preferred for all types of cooking.
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 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.
Oils vary in fruit intensity from delicate to medium to robust. Taste is not a quality indicated on the label. Research a few choices and buy a few brands to find the one you like best. The best choice depends on personal preference and use.
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.
Flavor is best and healthiest when the oil is uncooked. Use the minimum amount necessary for cooking, then garnish the meal with fresh oil from the bottle. Frying should be done at a temperature around 360 degrees. Maximum temperature should be 380 degrees. Cooled oil can be filtered through a coffee filter and reused for frying 2 or 3 times.
The term "virgin" means oil has been processed mechanically and there's been no chemical treatments. "Extra" means virgin produced oil, superior taste, and no more than . 5% acidity. Extra virgin oil is high in antioxidants and monounsaturated fats that protect against heart disease. It's high quality flavor is preferred for all types of cooking.
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.
