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.
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.
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.
Delicate flavor are the preferred garnish with fish or any dish needing a light flavor that won't overpower the food. For poultry, grilled vegetables, salad dressing, choose a medium flavor. Use robust flavored oil to cook and garnish steaks, lamb, or arugula salads.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
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.
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.
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.
Delicate flavor are the preferred garnish with fish or any dish needing a light flavor that won't overpower the food. For poultry, grilled vegetables, salad dressing, choose a medium flavor. Use robust flavored oil to cook and garnish steaks, lamb, or arugula salads.
For best frying results, use a temperature of 360-380 degrees. Frying oil can be reused for frying purposes up to 3 times. Filtering through a coffee filter removes food impurities. High temperatures reduced the healthful benefits so plentiful in this wonderful, heart healthy oil. Garnish the meal with a little fresh oil straight from the bottle to restore all the healthful vitamins and antioxidants.
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.
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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