California is an agricultural mecca with over 100 growers producing olives. Mix the variety of microclimates with the variety of olive types grown, and you can be sure California extra virgin olive oil has premium flavors for every use and every personal taste. Other factors influencing taste include weather during the growing season, and ripeness when harvested.
Storage is important to keep olive oil fresh and flavorful. Exposed to heat, oxygen, and light, the oil will go rancid. That's the reason for the dark green shaded glass bottles and/or extra packaging. At home, store the bottle in a cool and dark place, and/or protect the product by wrapping in aluminum foil. Shelf life is one year.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a personal preference.
Oils vary in fruit intensity from delicate to medium to robust. Taste is not a quality indicated on the label. Research a few choices and buy a few brands to find the one you like best. The best choice depends on personal preference and use.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
The term "virgin" means oil has been processed mechanically and there's been no chemical treatments. "Extra" means virgin produced oil, superior taste, and no more than . 5% acidity. Extra virgin oil is high in antioxidants and monounsaturated fats that protect against heart disease. It's high quality flavor is preferred for all types of cooking.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
Storage is important to keep olive oil fresh and flavorful. Exposed to heat, oxygen, and light, the oil will go rancid. That's the reason for the dark green shaded glass bottles and/or extra packaging. At home, store the bottle in a cool and dark place, and/or protect the product by wrapping in aluminum foil. Shelf life is one year.
California Olive Oil Council's criteria are stricter than those of the International Olive Oil Council. To meet their standards, the oil must be extracted mechanically and without chemicals. Cold pressed means no heat was used in the crushing process. To make a high quality extra virgin product takes time. The best will never be dirt cheap. Unfiltered will have a slightly higher antioxidant content and slightly longer shelf life. Unfiltered or filtered is really just a personal preference.
Oils vary in fruit intensity from delicate to medium to robust. Taste is not a quality indicated on the label. Research a few choices and buy a few brands to find the one you like best. The best choice depends on personal preference and use.
Robust intensity adds flavor to robustly flavored meats like lamb and steak. Or use in salad dressing for an arugula salad. Medium intensity adds just the right amount of flavor to grilled veggies, poultry, salad dressing. Use a delicate flavor for cooking and garnishing fish or any dish where light flavor is preferred.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
The term "virgin" means oil has been processed mechanically and there's been no chemical treatments. "Extra" means virgin produced oil, superior taste, and no more than . 5% acidity. Extra virgin oil is high in antioxidants and monounsaturated fats that protect against heart disease. It's high quality flavor is preferred for all types of cooking.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
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