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.
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.
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.
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.
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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