What Is Different About Small Batch Extra Virgin Olive Oil?
The benefits of the Mediterranean diet are talked about a lot these days. The people of the region live longer, healthier lives than lots of us & doctors put it down to their food. Their diet is rich in seafood, vegetables and olive oil all of which contain healthy fats and fatty acids which prevent heart disease and protect the brain. Unfortunately all oils are not created equal and it is worth the money to buy the more expensive small batch extra virgin olive oil.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Recent research has shown an alarming rise in the adulteration of oils. This is done in order to make more money from a harvest. The olive oil is mixed with other, cheaper oils such as canola, peanut and soy. This is potentially dangerous to those with food allergies. It is also unfair to consumers who think they are purchasing a healthy product. Cheap vegetable oils are inferior in their nutritional content and unstable when cooked. They have the potential to go rancid easily and cause liver damage.
Small producers who care about their product and image are much less likely to do this. Many enter their oils into competitions so checking out the winners is a good way to find quality oil. The down side to this is that once a producer has achieved an excellent reputation their produce is worth more. Learning to identify pure oils for yourself can be a good way to get decent ones while spending less.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
The fatty acids in olive oil are what provide the benefits to health. They protect the heart and are thought to lower blood pressure. The polyphenols are a great antioxidant and are associated with lower rates of cancer in the Mediterranean.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
There are several types of olive oil. They range from first press extra virgin which is the best quality down to light olive oil which is refined. Basically the less processing the better. Refinement removes lots of the beneficial nutrients and with them, the flavor.
Large scale production is a different matter. Harvesting is done by machines which often group the fruit together and fail to remove rotten ones. Once in the factory the oil is extracted by crushing using steel blades instead of stones. Solvents are often used to take out more oil from the olives and residues of these end up in the finished product.
Recent research has shown an alarming rise in the adulteration of oils. This is done in order to make more money from a harvest. The olive oil is mixed with other, cheaper oils such as canola, peanut and soy. This is potentially dangerous to those with food allergies. It is also unfair to consumers who think they are purchasing a healthy product. Cheap vegetable oils are inferior in their nutritional content and unstable when cooked. They have the potential to go rancid easily and cause liver damage.
Small producers who care about their product and image are much less likely to do this. Many enter their oils into competitions so checking out the winners is a good way to find quality oil. The down side to this is that once a producer has achieved an excellent reputation their produce is worth more. Learning to identify pure oils for yourself can be a good way to get decent ones while spending less.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
The fatty acids in olive oil are what provide the benefits to health. They protect the heart and are thought to lower blood pressure. The polyphenols are a great antioxidant and are associated with lower rates of cancer in the Mediterranean.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
About the Author:
Check out our list of providers for small batch extra virgin olive oil by going to the related homepage. Visit this great website at http://sanpauloolivefarm.com right away and access fast and efficient service.
Comments
Post a Comment
Put your fingerprint cold building