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Olive Oil

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									Tips on Olive Oil

      In period the Romans considered for consumption the green oil the best and for the nobility, the
       yellow oil for the middle class, and the rest that had to be processed with heat and chemical
       manipulation to be for the slave class. This last class is called Lampante because it was mostly
       used as lamp oil.
      In period, the farther north you got from the Mediterranean and Levant, the lower quality the
       oil that was sold. Many thought that the northerners didn’t know better. The exception is
       monasteries that could have their own trees.
      Taste what olive oils you can before you buy them. They should have some pepperiness, some
       bitterness and a fresh taste. This means the antioxidants and health benefits are present in the
       oil.
      When you cannot taste it first choose a an oil or store that performs stringent quality control in
       its production and selection of oils.
      Unlike wine, oil does not improve with age. It starts to deteriorate within months of milling.
       Get the freshest oil possible and do not keep it for more than a year. Likewise, buy small
       quantities at a time of high quality oil. Pay attention to the best by date.
      Extra Virgin means the oil should be made with no heat or chemicals. Virgin olive oil is a second
       pass to retrieve oil. Olive oil, still called Lampante, is oil that is chemically treated and used in
       processed foods. There are also chemical definitions for these brands, but if you are not a
       chemist they mean little. If you are curious, go to the United Nations organization that governs
       the labeling.
      You should not get Extra Virgin oil that is chemically manipulated, but unfortunately you do.
      You do not need high quality oil to fry foods. You can use any grocery store brand that says
       extra virgin (though it probably isn’t). Long timed and deep frying can destroy the taste of the
       oil anyway. It is uneconomical and impractical.
      When choosing bottled oil prefer dark glass bottles or other containers that protect against
       light.
      Don’t pay much attention to the color of the oil in modern olive oil. Oil is made from different
       cultivars and some are better at different stages. The Roman method does not apply. The
       cultivars that are best green are bottled in the early fall, and the cultivars that are best black are
       bottled in the early winter in the northern hemisphere
      Country of origin means very little. The best olive oils do not come only from Italy anymore and
       that is no guarantee of quality. In fact many Italian olive oils have been adulterated with foreign
       oil to cut them for a profit. Sometimes just rebottled and labeled Italian. Great oil comes from
       all over the world now, including Australia and South America.
      The label Extra Virgin can mean a wide range of things due to fraud in the supply chain.
       Unfortunately, you cannot depend on this label.
      Cold Pressed usually means nothing because no one presses olives anymore, they use a
       centrifuge method that produces higher quality oil and less waste. Cold pressed only applies
    when the olives are kept at or below 27 degrees Celsius during the maxing process and
    extracted with an actual press. Very rare to non-existent.
   Avoid oils that taste moldy, rancid, cooked, greasy, meaty, metallic and cardboard tasting. You
    want crisp and clean.
   Some olive oils are certified by a national or state olive oil association. Those outside of Europe
    usually mean high quality oil.
   There are olive oil contests. These oils are a good choice in getting good oil.
   Filtered (or otherwise processed to remove all pulp and skin) oil lasts longer because the pulp
    and skin in unfiltered oil can help it spoil faster and make it taste muddy.
   Olive oils with fruit, vegetable and herb extracts are good oils but make sure they don’t taint the
    actual oil they are in.
   Price can tell you some of the story. If the price is really low and it says Extra Virgin, don’t
    expect much.
   Store your oil away from light heat and oxygen which are the three enemies of good oil. Don’t
    hoard it. Use it.
   Freezing does not harm oil.
   Good information on oil can be found at www.oliveoilsource,com, www.extravirginity.com,
    www.oliveoiltimes.com, www.teatronaturale.com, www.aromadictionary.com/EVOO_blog/,
    www.oliveoil.org, www.super-premium-olive-oil.com , www.cooc.com, naooa.org,
    www.australianolives.com.au/web/, www.internationaloliveoil.org, and
    olivecenter.ucdavis.edu.

								
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