| The merits of extra virgin olive oil have been | | | | continues. |
| talked about everywhere, from Oprah to the | | | | The second way to produce olive oil is by using a |
| Sunday paper. But when you go to the store to | | | | centrifuge process which is considered to produce |
| buy it, the range of products and prices is | | | | an olive oil of lesser quality because it can result in |
| astounding. How do you choose? | | | | a build up of heat. |
| Let me make it easy for you. Here is the | | | | Refined olive oil has been chemically treated to |
| explanation of what makes olive oil extra virgin or | | | | neutralize those "strong" tastes. This can result in |
| not. | | | | a taste-less oily product that most olive oil lovers |
| First we have to consider the quality of the olive | | | | avoid. |
| itself. If the olive is picked while still green, the oil | | | | Labels that read "100% Pure olive oil" or "Made |
| will be bitter. Using an olive that is too ripe will | | | | from refined olive oils" or "Light olive oil" indicate |
| result in a rancid tasting oil. Great care is used in | | | | that this product was made from inferior oils or |
| choosing olives that are ready to become oil. The | | | | chemically processed. |
| words "hand picked olives" on the label indicate | | | | The best olive oil labels should include these |
| that great care was used. | | | | phrases like "from hand-picked olives" or "first cold |
| Organic means that the olives are certified to | | | | pressed" or "organic" to insure the most nutritious |
| have been grown without the use of pesticides, | | | | and delicious oil. |
| an important point. | | | | One of my favorite things is to taste test the |
| Extra-virgin olive oil is produced by the | | | | olive oils at Whole Foods Market. A few drops can |
| old-fashioned way of slowly grinding the olives into | | | | be dripped onto small pieces of bread for a quick |
| a paste, allowing the oil to form naturally, and not | | | | taste test. The best olive oil should please your |
| letting any heat build up in the process. Too much | | | | taste buds. If it burns your throat, that oil is not |
| heat will produce an oxidized oil that loses its | | | | for you. It might be rancid or there could be |
| health giving vitality. Extra-virgin olive oil must be | | | | other personal concerns. I avoid clear bottles or |
| cold processed and cannot be adulterated with | | | | plastic bottles and choose oil in dark green or |
| any refined oils. I agree that this olive oil has a | | | | brown glass bottles to insure freshness. |
| superior taste. | | | | If you love the taste of it, do not choke when |
| Virgin olive oil is slightly more acid with a less | | | | you see the price. Really great nutritious olive oil |
| pronounced taste. Some literature says that it is | | | | should taste absolutely delicious! You just need a |
| the second pressing of those olives. There may | | | | little bit daily on your toast or salad to reap the |
| be a little bit of heat building up as the process | | | | nutritional rewards. |