Olives are a unique food. One of only a few which contain all the macro nutrients and lots of micro nutrients. This is why we hear so much about the health benefits of olives and their oil. The oil has been highly valued for thousands of years and is now an important commodity all over the world. This inevitably leads to vast differences in quality and sometimes fraud. Buying small batch extra virgin olive oil ensures higher quality, better taste and a healthier product.
There are several types of olive oil on the market. Extra virgin is probably the most famous & the best for you as it is the least processed. Then there is virgin which is similar but not held to such rigorous standards. Olive oil and the light version are refined and have had most of the nutrients taken out. They can be useful for cooking as they have a higher smoke point.
For using on salads, in dips, purees and as a dressing on its own extra virgin is the only way to go. It has a much more complex taste due to high levels of vitamins and minerals and polyphenols which give those wonderful bitter grassy notes. It has a lower smoke point than other vegetable oils and should not be heated very much.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Small producers who care about their product and image are much less likely to do this. Many enter their oils into competitions so checking out the winners is a good way to find quality oil. The down side to this is that once a producer has achieved an excellent reputation their produce is worth more. Learning to identify pure oils for yourself can be a good way to get decent ones while spending less.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
There are several types of olive oil on the market. Extra virgin is probably the most famous & the best for you as it is the least processed. Then there is virgin which is similar but not held to such rigorous standards. Olive oil and the light version are refined and have had most of the nutrients taken out. They can be useful for cooking as they have a higher smoke point.
For using on salads, in dips, purees and as a dressing on its own extra virgin is the only way to go. It has a much more complex taste due to high levels of vitamins and minerals and polyphenols which give those wonderful bitter grassy notes. It has a lower smoke point than other vegetable oils and should not be heated very much.
Small batch producers are the ones who take the most care over making this oil. They typically hand pick the fruit and select the best ones for the extra virgin oil. They are then pressed to extract the pure juices. Large producers use a mechanized process which is not nearly so gentle and harvesting with machines means rotten fruit can be mixed in producing rancid oils.
Small producers who care about their product and image are much less likely to do this. Many enter their oils into competitions so checking out the winners is a good way to find quality oil. The down side to this is that once a producer has achieved an excellent reputation their produce is worth more. Learning to identify pure oils for yourself can be a good way to get decent ones while spending less.
Identifying the real stuff is not so hard and it is worth knowing how to do it. Many of us have been eating impure versions for years so may not be sure what the real ones taste like. The best way to know is to check the smell and then taste it. You should look for aromas of grass, fruity notes and of course olives when sniffing the oil. To taste it take about a tablespoon into your mouth, roll it round and then swallow it. As it passes the back of your throat you should get a bitter taste. This is from the polyphenols which give rich flavors and are also full of antioxidants so great for health.
It has been prized for its life giving properties for thousands of years. The Romans were extremely particular about their oil and demanded that it be labelled clearly with the producer, date and type of olive so that they knew exactly what they were consuming. They knew what scientists are now showing, that is is excellent for preserving the heart and brain.
Cooking with olive oil is all about pleasure. The best oils are a wonderful dip for some fresh bread. The complex taste excites the taste buds and changes as you eat it. Salad is not the same without it and it is also a wonderful addition to dips and purees.
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