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.
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.
When you buy California, you buy produce subject to stricter regulations than those set by the International Olive Oil Council. The California Olive Oil Council requires mechanical extraction without the use of chemicals. Buying cold pressed means that no heat was used during the crushing process. Unfiltered oil has a minimally higher antioxidant content and slightly longer shelf life. The choice is really just a matter of preference. Producing high quality takes times. Expect to pay more for the best.
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.
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.
When you buy California, you buy produce subject to stricter regulations than those set by the International Olive Oil Council. The California Olive Oil Council requires mechanical extraction without the use of chemicals. Buying cold pressed means that no heat was used during the crushing process. Unfiltered oil has a minimally higher antioxidant content and slightly longer shelf life. The choice is really just a matter of preference. Producing high quality takes times. Expect to pay more for the best.
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.
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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