Cold Pressed Extra Virgin Olive Oil Information
Olives are enjoyed by many. Perhaps more popular than the olive itself is the fat or oil that can be extracted from it and used in many applications. The extraction may be carried out in different ways but often it is done by pressing the whole olives. The oil can be used in cooking, as well as oil lamps, cosmetics, pharmaceuticals and soaps. Cold pressed extra virgin olive oil is widely available and considered a top-quality choice when it comes to EVOO.
Cold pressed refers to the way oil was retrieved. This means oil was not heated above a specified temperature, usually no higher than 80 degrees fahrenheit. Because the temperature is lower, the nutrients are preserved and there is less degradation that occurs in extraction.
An oil that is labeled extra virgin is one of the highest types available. Virgin is used to indicate that olives have been pressed in order to extract oil. That is, no chemicals or heat were used during the process. The final result is an oil that is unrefined and pure. Virgin olive oil contains the most polyphenols, which are antioxidants that are said to improve overall health and wellness.
Extra virgin can only be added to a label if strict requirements are met. The products have to be screen for sediment. This could be rancid, winey, muddy, fusty or musty. It is also important that they are checked for defects, which might arise because of issues with the harvest or olives that are battered or infected.
There are numerous benefits associated with cold-pressed EVOO. This is commonly used for cooking. This oil is a healthy fat and a staple in most kitchens. The high antioxidants and fatty acids in this make it ideal for keeping the immune system working well. It can be beneficial internally and externally for the body.
Although this may be used in cold and hot dishes, people need to make sure they cook with it appropriately. That is, EVOO should never be used at a high heat because it has a low smoke point. This means that when it is cooked to high, it is broken down on a chemical level. The oil then begins to lose its benefits and releases toxic chemicals through the smoke. Essentially, it becomes more harmful than good when put on high heat.
There are multiple kinds of olive oils. These can be made using different olives, each one offering its own texture, flavor and other characteristics. The oils can also be applied in varying ways. Sometimes they are used through indirect consumption, which is true for domestic cooking and catering. In other cases they are best for direct human consumption, such is the truth for culinary uses. Animal feed and engineering are examples of industrial applications for the oil.
The oil is manufactured in many regions of the world. The top producing areas are Greece, Italy and Spain. This also happens to be where EVOO is popularly used, especially in the culinary world. Arizona, California and Texas are America regions where olive oil is commonly produced. Ultimately, this is used in many places around the globe because of its positive applications and overall versatility.
Cold pressed refers to the way oil was retrieved. This means oil was not heated above a specified temperature, usually no higher than 80 degrees fahrenheit. Because the temperature is lower, the nutrients are preserved and there is less degradation that occurs in extraction.
An oil that is labeled extra virgin is one of the highest types available. Virgin is used to indicate that olives have been pressed in order to extract oil. That is, no chemicals or heat were used during the process. The final result is an oil that is unrefined and pure. Virgin olive oil contains the most polyphenols, which are antioxidants that are said to improve overall health and wellness.
Extra virgin can only be added to a label if strict requirements are met. The products have to be screen for sediment. This could be rancid, winey, muddy, fusty or musty. It is also important that they are checked for defects, which might arise because of issues with the harvest or olives that are battered or infected.
There are numerous benefits associated with cold-pressed EVOO. This is commonly used for cooking. This oil is a healthy fat and a staple in most kitchens. The high antioxidants and fatty acids in this make it ideal for keeping the immune system working well. It can be beneficial internally and externally for the body.
Although this may be used in cold and hot dishes, people need to make sure they cook with it appropriately. That is, EVOO should never be used at a high heat because it has a low smoke point. This means that when it is cooked to high, it is broken down on a chemical level. The oil then begins to lose its benefits and releases toxic chemicals through the smoke. Essentially, it becomes more harmful than good when put on high heat.
There are multiple kinds of olive oils. These can be made using different olives, each one offering its own texture, flavor and other characteristics. The oils can also be applied in varying ways. Sometimes they are used through indirect consumption, which is true for domestic cooking and catering. In other cases they are best for direct human consumption, such is the truth for culinary uses. Animal feed and engineering are examples of industrial applications for the oil.
The oil is manufactured in many regions of the world. The top producing areas are Greece, Italy and Spain. This also happens to be where EVOO is popularly used, especially in the culinary world. Arizona, California and Texas are America regions where olive oil is commonly produced. Ultimately, this is used in many places around the globe because of its positive applications and overall versatility.