Tips For Buying California Extra Virgin Olive Oil
California is a landscape of microclimates, cool and wet by the ocean, dry and hot inland. Different varieties are harvested at varying degrees of ripeness, adding to the array of flavors. Over 100 cultivators grow a variety of olive types in a variety of soil types. You can be sure California extra virgin olive oil is the very best in taste and quality.
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.
California oils are known for their fruity taste and aroma. Taste is very much personal preference so the best way to find your favorite oil is just to experiment. Do a little research then buy a few brands and do some cooking. Use is an important factor in choosing among delicate, medium, or robust flavors.
Delicate flavor are the preferred garnish with fish or any dish needing a light flavor that won't overpower the food. For poultry, grilled vegetables, salad dressing, choose a medium flavor. Use robust flavored oil to cook and garnish steaks, lamb, or arugula salads.
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.
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.
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.
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.
California oils are known for their fruity taste and aroma. Taste is very much personal preference so the best way to find your favorite oil is just to experiment. Do a little research then buy a few brands and do some cooking. Use is an important factor in choosing among delicate, medium, or robust flavors.
Delicate flavor are the preferred garnish with fish or any dish needing a light flavor that won't overpower the food. For poultry, grilled vegetables, salad dressing, choose a medium flavor. Use robust flavored oil to cook and garnish steaks, lamb, or arugula salads.
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.
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.
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.
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