Why Buy California Extra Virgin Olive Oil
by Sharron Cantu
California is a landscape of microclimates, cool and wet by the ocean, dry and hot inland. Different varieties are harvested at varying degrees of ripeness, adding to the array of flavors. Over 100 cultivators grow a variety of olive types in a variety of soil types. You can be sure <A href="http://www.copperhilloliveoil.com">California extra virgin olive oil</A> is the very best in taste and quality.
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.
California oils are known for their fruity taste and aroma. Taste is very much personal preference so the best way to find your favorite oil is just to experiment. Do a little research then buy a few brands and do some cooking. Use is an important factor in choosing among delicate, medium, or robust flavors.
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.
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.
Virgin means the oil was produced using mechanical means only with no chemical treatments. Extra means virgin production with no more than . 5% free acidity, and judged to have a superior taste. Extra virgin oil is the best for cooking. It has the least taste defects, and is healthier with potent antioxidants and monounsaturated fats to 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.
<a href="http://www.copperhilloliveoil.com">Read more about</a> Tips For Buying California Extra Virgin Olive Oil.
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