The background of extra virgin olive oil have been talked about everywhere, from Oprah to the Sunday paper. But when you go to the store to buy the product and price range is astonishing. How to choose?
Let me make it easy for you. Here is the explanation of what makes extra virgin olive oil or not.
First we must consider the quality of the olive. If the olive is picked while still green, the oil is bitter. The use of an olive tree that is too ripe will result in a rancid flavor oil. Great care is used in the selection of the olives that are poised to become oil. The words "hand-picked olives" on the label indicates that great care was used.
Organic means that the olives are certified as having been grown without the use of pesticides, an important point.
extra virgin olive oil is produced by grinding the old fashioned way slowly olives into a paste, allowing the oil to form naturally, and leave no accumulation of heat in the process. Too much heat will produce an oxidized oil loses its health giving vitality. extra virgin olive oil should be cold processed and can not be adulterated with any refined oil. I agree that olive oil has a superior taste.
Virgin olive oil is a little more acid with a less pronounced flavor. Some say that literature is the second edition of the olives. There may be a bit of heat building up as the process continues.
The second way to produce olive oil by a centrifuge process is considered to produce an olive oil of lower quality because it can result in heat buildup.
Refined olive oil has been chemically treated to neutralize the "strong" taste. This can result in a product taste less fat than olive oil lovers more to avoid.
Labels that say "100% pure olive oil" or "Made from refined olive oils" or "light olive oil" indicates that this product is made from inferior oils or chemically processed.
The best brands of olive oil is to include such phrases as "from olives harvested by hand" or "first cold pressed" or "organic" to ensure the most nutritious and delicious oil.
One of my favorite things is the taste test of olive oil at Whole Foods Market. A few drops can drip into small pieces of bread for a quick taste test. The best olive oil is to please your palate. If it burns your throat, that oil is not for you. It may be stale or could have other personal concerns. I avoid transparent bottles or plastic bottles and choose the oil in dark glass bottles green or brown to ensure freshness.
If you like the taste of it, do not choke when you see the price. Really great nutritious olive oil should taste absolutely delicious! You just need a little a day on toast or a salad to reap the benefits of nutrition.
Let me make it easy for you. Here is the explanation of what makes extra virgin olive oil or not.
First we must consider the quality of the olive. If the olive is picked while still green, the oil is bitter. The use of an olive tree that is too ripe will result in a rancid flavor oil. Great care is used in the selection of the olives that are poised to become oil. The words "hand-picked olives" on the label indicates that great care was used.
Organic means that the olives are certified as having been grown without the use of pesticides, an important point.
extra virgin olive oil is produced by grinding the old fashioned way slowly olives into a paste, allowing the oil to form naturally, and leave no accumulation of heat in the process. Too much heat will produce an oxidized oil loses its health giving vitality. extra virgin olive oil should be cold processed and can not be adulterated with any refined oil. I agree that olive oil has a superior taste.
Virgin olive oil is a little more acid with a less pronounced flavor. Some say that literature is the second edition of the olives. There may be a bit of heat building up as the process continues.
The second way to produce olive oil by a centrifuge process is considered to produce an olive oil of lower quality because it can result in heat buildup.
Refined olive oil has been chemically treated to neutralize the "strong" taste. This can result in a product taste less fat than olive oil lovers more to avoid.
Labels that say "100% pure olive oil" or "Made from refined olive oils" or "light olive oil" indicates that this product is made from inferior oils or chemically processed.
The best brands of olive oil is to include such phrases as "from olives harvested by hand" or "first cold pressed" or "organic" to ensure the most nutritious and delicious oil.
One of my favorite things is the taste test of olive oil at Whole Foods Market. A few drops can drip into small pieces of bread for a quick taste test. The best olive oil is to please your palate. If it burns your throat, that oil is not for you. It may be stale or could have other personal concerns. I avoid transparent bottles or plastic bottles and choose the oil in dark glass bottles green or brown to ensure freshness.
If you like the taste of it, do not choke when you see the price. Really great nutritious olive oil should taste absolutely delicious! You just need a little a day on toast or a salad to reap the benefits of nutrition.
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