Olive oil is healthy. Well…extra virgin olive is healthy. Well...kind of... Extra virgin olive oil is healthy as long as it’s been processed carefully and handled properly from start to finish.
There. That last one’s more accurate.
Agreed. It’s sickening to think that one of the world’s healthiest and most delicious foods is compromised on regular basis, but that’s exactly the case.
A few years ago, the UC Davis Olive Center at the famed Robert Mondavi Institute for Wine and Food Science, did a big study of olive oils on the American market. The test was done using both American and international tests, since different countries hold different acceptability standards. Imported oils and local oils were tested separately from each other, and each group was tested two ways – by sensory panels and by chemical examination.
The results: 86% of the best-selling imported brands of olive oil failed to meet both the sensory and chemical testing standards.
Chemical testing revealed three reasons the oils failed:
- Oxidation from exposure to light, elevated temperatures, and/or aging;
- Adulteration with cheaper, refined olive oil; and
- Poor quality oil made from overripe olives, processing flaws, and/or improper oil storage.
Those Reasons for Failure are All Preventable
Unfortunately, as we all figured out by about kindergarten age, there are always people out there who will take advantage of the unsuspecting. With that in mind, our advice to you is simple: don’t be one of the unsuspecting. Arm yourself with knowledge and experience and go out there and get yourself some high-quality olive oil.
How do You Get the Knowledge and Experience?
To start with, learn your sensory panels.
You don’t need to be a world expert to know what good quality olive oil should taste and smell like. New York olive oil specialist Nicolas Coleman tells us, “When you taste a really, really great olive oil, you might notice a peppery finish build in the back of the throat – this tingle. And what causes that is oleocanthal, which is an antioxidant. The more of that peppery burn you feel, the higher the presence of antioxidants in the oil and the healthier it is for the body.”
Coleman also says it’s important to pick your olive oil like you would pick a wine – take note of when it was bottled, what kind of olives are in it, and where it came from. Also make sure it’s in a dark container, since light makes olive oil oxidize faster and lose not only the fine nuances of its great taste but its anti-oxidant properties.
Get ahold of some high-quality extra virgin olive oil and learn its smell and taste. For example, read through the information provided about our Coratina Gran Cru Extra Virgin Olive Oil. Now you know exactly where it comes from in the world, what to expect from its taste and smell, its crush date, even its polyphenol and DAG content. It’s all right there for you.
Now that You Know All That…
Now you need to come in to our store, sample some oils, and let our products speak for themselves. We welcome your questions and we welcome those who want to taste the oils before buying.
Remember – knowledge and experience.