Cooking-wise, the extra virgin stuff is best used in situations where it won't be highly heated. Salad dressings, dipping oils, finishing a dish, etc. There are typicality four types of olive oil available, with Extra Virgin being at the top of the quality tree:.
Extra virgin olive oil is mechanically pressed you may see the term cold pressed rather than being produced by chemical means. I has an acidity level of less than 0. It is also tasted for flavour before being certified. It often uses slighter riper olives.
Pomace Oil is processed from the paste left after the first pressing. It is generally quite flavourless and of low quality, usually only used for deep frying. Exceptional quality Extra Virgin olive oil is still made on hand presses and hence the cost can be quite high. It's based mostly on measurable chemical properties, but also some more subjective "sensory" criteria.
If you really want to geek out and know the details, there is a recent study by the UC Davis Olive Center that you should read. They tested major North American brands of Extra Virgin olive oil to see whether they meet the criteria to carry the designation. The results were quite poor.
The paper goes into quite a lot of detail about the specific criteria. Olive oil is defined by free fatty acid content.
Less than 0. Cold pressing is antiquated, slow and messy i have been involved Continuous processing with centrifuges is quicker, cleaner and at the same temperature. Look for oil which shows the acid content. In general, "virgin olive oil" is olive juice that had been mechanically extracted from raw milled olives. Thanks for sharing! Send this to a friend!
Who should we send this to? Provide up to 2 friends' info:. Forgot password? Don't have a password? Sign up free to get: are you a foodie? If there are minor flavor defects or slightly increased acidity, it may be bottled as virgin grade olive oil. Lower quality oils than this are usually refined.
Extra Virgin Olive Oil. The Olive Oil Commission of California OOCC , established under the California Department of Food and Agriculture in , created a standard for olive oil produced in California—this standard is mandatory for producers of over 5, gallons per year.
The OOCC standard is one of the world's strictest mandatory standards. Extra virgin olive oil can have flavors from fresh, peppery, and grassy to ripe and buttery. Earlier harvest EVOOs will have a bold peppery flavor, which you can actually feel in the back of your throat, while later harvest oils may be milder and smoother, but still delicious.
Olives are pressed to extract as much oil as possible, producing different tiers of quality. Extra virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0. No heat or chemical additives are used to extract the oil from the olives, which can alter and destroy the flavors and aromas of the olive oil. Without adding heat to the processing, the olive oil also retains its full nutritional value.
Lower quality oils, on the other hand, are the products of a process which adds heat to the olives in order to extract the most oil possible, but the resulting product is diminished in flavor. Something to keep in mind: all extra virgin olive oils are cold-pressed. Unrefined Unrefined olive oils are the immediate result of oil pressing, and have not been processed or treated.
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