The best oils are cold pressed, the same applies to olive oil. It is obtained by grinding olive seeds using steel presses. The process produces heat, but it must never exceed 49 degree celsius, otherwise it does not qualify as a cold pressed olive oil. Lower temperature offers a better-graded product. The process ensures that they retain all their flavor, nutritional value and aroma.
As for the first time buyers, it is much harder than just walking into a store and select a bottle labeled correctly. It requires some background and knowledge with regards to the product. In choosing a high quality and fresh olive oil, a buyer faces a similar situation as a wine buyer. One needs to consider the region of origin, the date of manufacture, maturity, and flavor among others.
The second aspect to consider is the age of the product. A good extra virgin bottle has the pressing date and the sell-by date indicated on the label. It should be one year after pressing. Unlike wine, olive does not age well. It should also be kept away from direct sunlight and heat. This precaution ensures that it does not rancid in your kitchen. However, this does not underscore the need to buy one that is used within a month or two so that it is always fresh when used.
Unlike most other products, it is not always straightforward to judge these oils with their color. The good quality ones may have colors ranging from yellow gold to grass-like green or bright green. Unlike most other liquid products, rich, deep color does not mean higher quality or better flavor.
With regard to the origin, it is important to certify that the product you are buying was grown, pressed and bottled in the same country, and if possible, by the same company. In most cases, a packed with reading "product of Italy" to indicate that it was packed in Italy. This helps make a good choice, particularly is the region had a bad year.
Regarding the origin, there are regions that are known to produce top quality olives. This may help you make a good selection. A product with a label, "product of Italy" is not enough as this may only indicate that is it packaged in Italy, but the origin may be any other part of the world. As such, try and determine the real place of origin.
The heat-treated olives usually give a neutral flavor and are more popular for baking and deep-frying given that it has a higher smoking point. They still offer the health benefits such as lowering the cholesterol level. They, however, lack the antioxidant benefits associated with the cold pressed option.
The storage container matters a lot. The oil tends to rancid in within a shorter period of time when exposed to heat and sunlight. As such, the right container is a glass bottle that is air tight and tinted. It should not be exposed to heat and light to remain fresh. The buyer should also look for a trusted manufacturer of a well-known brand, a DOP certification that guarantees product's quality and labels such as the sell-by date, the pressed date, and any other relevant consideration.
As for the first time buyers, it is much harder than just walking into a store and select a bottle labeled correctly. It requires some background and knowledge with regards to the product. In choosing a high quality and fresh olive oil, a buyer faces a similar situation as a wine buyer. One needs to consider the region of origin, the date of manufacture, maturity, and flavor among others.
The second aspect to consider is the age of the product. A good extra virgin bottle has the pressing date and the sell-by date indicated on the label. It should be one year after pressing. Unlike wine, olive does not age well. It should also be kept away from direct sunlight and heat. This precaution ensures that it does not rancid in your kitchen. However, this does not underscore the need to buy one that is used within a month or two so that it is always fresh when used.
Unlike most other products, it is not always straightforward to judge these oils with their color. The good quality ones may have colors ranging from yellow gold to grass-like green or bright green. Unlike most other liquid products, rich, deep color does not mean higher quality or better flavor.
With regard to the origin, it is important to certify that the product you are buying was grown, pressed and bottled in the same country, and if possible, by the same company. In most cases, a packed with reading "product of Italy" to indicate that it was packed in Italy. This helps make a good choice, particularly is the region had a bad year.
Regarding the origin, there are regions that are known to produce top quality olives. This may help you make a good selection. A product with a label, "product of Italy" is not enough as this may only indicate that is it packaged in Italy, but the origin may be any other part of the world. As such, try and determine the real place of origin.
The heat-treated olives usually give a neutral flavor and are more popular for baking and deep-frying given that it has a higher smoking point. They still offer the health benefits such as lowering the cholesterol level. They, however, lack the antioxidant benefits associated with the cold pressed option.
The storage container matters a lot. The oil tends to rancid in within a shorter period of time when exposed to heat and sunlight. As such, the right container is a glass bottle that is air tight and tinted. It should not be exposed to heat and light to remain fresh. The buyer should also look for a trusted manufacturer of a well-known brand, a DOP certification that guarantees product's quality and labels such as the sell-by date, the pressed date, and any other relevant consideration.
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You can get a detailed list of the benefits you get when you use cold pressed olive oil and more info about a great olive farm at http://sanpauloolivefarm.com right now.
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