Olives are enjoyed by many. Perhaps more popular than the olive itself is the fat or oil that can be extracted from it and used in many applications. The extraction may be carried out in different ways but often it is done by pressing the whole olives. The oil can be used in cooking, as well as oil lamps, cosmetics, pharmaceuticals and soaps. Cold pressed extra virgin olive oil is widely available and considered a top-quality choice when it comes to EVOO.
Cold pressed refers to the process in which the oil was retrieved. In this process, the oil is not heated higher than a specific temperature, often 80 degrees fahrenheit or 27 degrees celsius. The lower temperature helps preserve the nutrients found in the fat and reduces the amount of degradation that might come from other extraction processes.
Oils that are labeled extra virgin are believed to be of the highest quality. The term virgin is used to signify that the olives were pressed. In other words, no heat or chemicals were used during extraction. The finished product is pure and unrefined, which adds to overall quality. Virgin olive oil has the highest amount of polyphenols, which are beneficial for wellness and health.
Extra virgin can only be added to a label if strict requirements are met. The products have to be screen for sediment. This could be rancid, winey, muddy, fusty or musty. It is also important that they are checked for defects, which might arise because of issues with the harvest or olives that are battered or infected.
There are numerous benefits associated with cold-pressed EVOO. This is commonly used for cooking. This oil is a healthy fat and a staple in most kitchens. The high antioxidants and fatty acids in this make it ideal for keeping the immune system working well. It can be beneficial internally and externally for the body.
Although this may be used in cold and hot dishes, people need to make sure they cook with it appropriately. That is, EVOO should never be used at a high heat because it has a low smoke point. This means that when it is cooked to high, it is broken down on a chemical level. The oil then begins to lose its benefits and releases toxic chemicals through the smoke. Essentially, it becomes more harmful than good when put on high heat.
Olive oils vary in many respects. They can be made with different olives. Each kind may allow for a different shelf life, flavor and texture. The oils can also be used in different ways. Sometimes they are best for indirect consumption, such is the case with domestic cooking or catering. Other times they are best for direct human consumption, which is the case for all that are used for culinary purposes. There are even industrial applications, such as engineering uses and as animal feed.
This oil is produced in several areas of the world, predominately Spain, Italy and Greece. Not surprisingly, EVOO is highly consumed in these areas. Texas, Arizona and California are the main states in America where this is produced. Because there are so many positive uses for this type of oil, it is used in many areas of the world.
Cold pressed refers to the process in which the oil was retrieved. In this process, the oil is not heated higher than a specific temperature, often 80 degrees fahrenheit or 27 degrees celsius. The lower temperature helps preserve the nutrients found in the fat and reduces the amount of degradation that might come from other extraction processes.
Oils that are labeled extra virgin are believed to be of the highest quality. The term virgin is used to signify that the olives were pressed. In other words, no heat or chemicals were used during extraction. The finished product is pure and unrefined, which adds to overall quality. Virgin olive oil has the highest amount of polyphenols, which are beneficial for wellness and health.
Extra virgin can only be added to a label if strict requirements are met. The products have to be screen for sediment. This could be rancid, winey, muddy, fusty or musty. It is also important that they are checked for defects, which might arise because of issues with the harvest or olives that are battered or infected.
There are numerous benefits associated with cold-pressed EVOO. This is commonly used for cooking. This oil is a healthy fat and a staple in most kitchens. The high antioxidants and fatty acids in this make it ideal for keeping the immune system working well. It can be beneficial internally and externally for the body.
Although this may be used in cold and hot dishes, people need to make sure they cook with it appropriately. That is, EVOO should never be used at a high heat because it has a low smoke point. This means that when it is cooked to high, it is broken down on a chemical level. The oil then begins to lose its benefits and releases toxic chemicals through the smoke. Essentially, it becomes more harmful than good when put on high heat.
Olive oils vary in many respects. They can be made with different olives. Each kind may allow for a different shelf life, flavor and texture. The oils can also be used in different ways. Sometimes they are best for indirect consumption, such is the case with domestic cooking or catering. Other times they are best for direct human consumption, which is the case for all that are used for culinary purposes. There are even industrial applications, such as engineering uses and as animal feed.
This oil is produced in several areas of the world, predominately Spain, Italy and Greece. Not surprisingly, EVOO is highly consumed in these areas. Texas, Arizona and California are the main states in America where this is produced. Because there are so many positive uses for this type of oil, it is used in many areas of the world.
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