Why Use Certified Extra Virgin Olive Oil
Olive oil is considered one of the healthiest of all foods and one of the best oils for cooking. It has long been valued for salad dressings and sauces. Doctors tell people they should consume this food on a regular basis. For the best tasting and the healthiest oils, look for assurance that the product is certified extra virgin olive oil. There are different seals. The California certification demands more than the United States FDA rules or the international standards set for this fruit product.
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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
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.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
After the pressing, extreme care is taken to protect the oils from heat and light during bottling and storage. All of this additional attention is one reason that the top quality oils are more expensive. Lesser grades are labeled virgin or pure and may contain very little of a first pressing, if any. They are made by repressing the olives a second and even third time.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
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.
The California certification is awarded one year at a time, with each harvest being analyzed and evaluated. Chemical testing assures consumers of low acidity and freedom from impurities. After this step, the oils are evaluated by a panel of trained 'tasters' who check for 'defects' - like a rancid or unpleasant taste - and pass only the freshest and best.
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.
This product is obtained by crushing fresh olives (within one day of harvest, they tell us) and capturing the oily juice. The 'first press' must also be 'cold', which means the machinery used for pressing is not allowed to heat up past a certain temperature and no other heat is used in processing. In order to keep the oils cool and undamaged, the olives are processed in small batches.
After the pressing, extreme care is taken to protect the oils from heat and light during bottling and storage. All of this additional attention is one reason that the top quality oils are more expensive. Lesser grades are labeled virgin or pure and may contain very little of a first pressing, if any. They are made by repressing the olives a second and even third time.
Although researchers still can't entirely explain why this oil is so good for us, it is known that it contains antioxidants in the form of phenols. The highest grade oils contain a higher amount of these antioxidants and provide them in undamaged form. Health advisers recommend consuming this fruit juice daily.
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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You can visit sanpauloolivefarm.com for more helpful information about What Is Certified Extra Virgin Olive Oil.
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