California is a landscape of microclimates, cool and wet by the ocean, dry and hot inland. Different varieties are harvested at varying degrees of ripeness, adding to the array of flavors. Over 100 cultivators grow a variety of olive types in a variety of soil types. You can be sure California extra virgin olive oil is the very best in taste and quality.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of aluminum foil. Shelf life is one year.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California produces flavorful, naturally fruity tasting oil. Whether you buy delicate, medium, or robust flavor intensity depends on personal preference and the intended use. Taste isn't a quality you can discover from reading a label. Research your options and buy a few bottles to discover what works best for you.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
For top quality, buy only product sold with protective packaging or protective green glass bottles. Olive oil goes rancid when exposed to heat, light, oxygen. To keep fresh and flavorful, keep in a cupboard or pantry, a cool and dark place, or tightly wrap the glass bottle in a sheet of aluminum foil. Shelf life is one year.
California standards are more rigorous those set by the International Olive Oil Council. To meet California Olive Oil Council's strict standards, oil must be extracted mechanically, and without added chemicals. When cold pressed, no heat used during the crushing process, the resulting product is pure, natural, rich in flavor. Top quality product takes time so expect the best to cost a bit more. When unfiltered, there is a slightly longer shelf life and a slightly higher antioxidant content. The choice between filtered or unfiltered is primarily one of personal preference.
California produces flavorful, naturally fruity tasting oil. Whether you buy delicate, medium, or robust flavor intensity depends on personal preference and the intended use. Taste isn't a quality you can discover from reading a label. Research your options and buy a few bottles to discover what works best for you.
Delicate flavors are preferred as a garnish for fish or with any dish where you want a light taste that won't overpower the food. Medium flavors are best with grilled veggies, poultry, or in salad dressing. Robust flavors are best with stronger flavored meats like lamb and steak and arugula salads.
This flavorful oil is at it's best, both in taste and healthful benefits, when the oil is uncooked. Use just what is necessary for cooking, then spritz the meal with fresh and pure oil from the bottle. Best frying temperature is 360-380 degrees maximum. Use a coffee filter to clean oil used for cooking. Then it can be used again another 2 or 3 times, for frying purposes only.
To be labeled "virgin", oil must be extracted through mechanical means with no chemical processing. To be labeled "extra virgin", the oil must have superior taste, with a maximum of . 5% acidity. Always use extra virgin for cooking. In addition to superior taste, it's wonderfully healthy with monounsaturated fats and potent antioxidants that protect against heart disease.
Containing vitamins E, A, K, calcium, magnesium, potassium, and iron, it's good for eyes, bones, skin, cognitive function, and the immune system. With its monounsaturated fats and high density lipoproteins, this heart healthy oil helps lower cholesterol and control insulin levels. It's many benefits include a reduced risk for high blood pressure, heart disease, stroke, colitis. Frying with olive oil adds no increased risk for coronary heart disease. This healthy oil has powerful antioxidants that protect against cancer. There's even a slight protective effect against Alzheimer's and depression.
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