More than 100 planters grow a wide variety of olives in the productive agricultural regions of California. Crops are harvested at different levels of ripeness to increase the choice of flavors. Weather during the growing season and the natural microclimates of this state add to the array of flavors available when buying California extra virgin olive oil. Strict regulations and careful processing result in a product that consumers can be sure is high in quality and superior in taste.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of 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.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Antioxidants protect against many cancers, including breast cancer. High density lipoproteins reduce heart disease. Monounsaturated fats also help control insulin levels, as well as lower cholesterol. All in all, olive oil is know to have a preventative effect against stroke, high blood pressure, heart disease, ulcerative colitis. There's some evidence it helps to stave off depression and Alzheimer's. Containing vitamins A, K, E, iron, potassium, magnesium, and calcium, it's good for cognitive function, the immune system, eyes, skin, and bones. Go ahead and enjoyed fried food. Frying with olive oil results in no increased risk for coronary heart disease.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of 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.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Antioxidants protect against many cancers, including breast cancer. High density lipoproteins reduce heart disease. Monounsaturated fats also help control insulin levels, as well as lower cholesterol. All in all, olive oil is know to have a preventative effect against stroke, high blood pressure, heart disease, ulcerative colitis. There's some evidence it helps to stave off depression and Alzheimer's. Containing vitamins A, K, E, iron, potassium, magnesium, and calcium, it's good for cognitive function, the immune system, eyes, skin, and bones. Go ahead and enjoyed fried food. Frying with olive oil results in no increased risk for coronary heart disease.
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