The Value Of Certified Extra Virgin Olive Oil
People use olive oil for two reasons - the proven health benefits and the marvelous taste. By buying certified extra virgin olive oil, consumers can be sure they are getting the quality they want. California has its own certification process, which is more stringent than international standard tests and exceeds the requirements of the United States FDA. This agency is tasked with watching out for consumer interests in food and drugs.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
Research has not discovered everything about this fruit juice's amazing health benefits, but it is known that phenols, a form of antioxidant contained in the fruit, are extremely healthy. The first pressing of quality olives renders a juice that, when it is processed and handled correctly, has the most of these antioxidants in undamaged form.
Of course, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.
Tests have shown that more than half of the 'extra-virgin' oils imported into the US do not meet any of these standards. Domestic brands do better under examination, but not all of them pass, either. Since the premium label is supposed to be healthier and definitely costs more, consumers want to be sure that they're getting what they're paying for.
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.
Oils must be protected from light as well as heat, which is why finer brands come in bottles made of dark green glass. Storage is another important step, as is delivery to the stores. The special care taken from start to finish is why the premium oils are more expensive than the lesser grades. Virgin or pure oils are obtained from further pressing of the fruit that has already yielded the high grade oil; they may contain very little or none of the first press.
Research has not discovered everything about this fruit juice's amazing health benefits, but it is known that phenols, a form of antioxidant contained in the fruit, are extremely healthy. The first pressing of quality olives renders a juice that, when it is processed and handled correctly, has the most of these antioxidants in undamaged form.
Of course, people choose oils for the best taste. In fact, aficionados say that many people don't know how good the real deal can be, since they are accustomed to impure and possibly rancid oils. If you want to develop your palate, look for the certification that means the highest quality.