Eat healthy, Be healthy buying quality Extra Virgin Olive Oil

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Olive Oil is a common target of food fraud, in which it is deliberately adulterated at the consumers expense, according to the data.

Even “Extra Virgin” olive oil (EVO) is often diluted with other less expensive Oils, including: hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and walnut. And the other oils will not be listed on the label, nor will most people be able to discern that their EVO is not pure.

If you live in an area where EVO is made, buying from a local producer is the ideal solution as it allows you to know exactly what is in your oil. If not, try an independent olive oil shop that can tell you about the growers, or at least seek out a brand name that you trust to produce quality oil from your local supermarket.

If at all possible, taste the oil before you buy it. While this will not necessarily be a guarantee of quality especially if you are not skilled at picking out all the potentially subtle taste differences, it can help you to pick out the freshest-tasting oil possible, and if you open a bottle, and find that it tastes rancid or ‘bad,’ return it to the store for a refun).

EVO being careful choose a trusted brand of EVO and check dates on the bottle, what you do with it once you get it home can make a difference in its shelf life.

To best protect the EVO treat it with the same care as sensitive Omega-3 Oils:

1. Keep in a cool, dark place; dark is Key because light will most definitely oxidize the fats in Olive Oil
2. Purchase smaller bottles rather than larger to ensure freshness
3. Immediately replace the cap after each pour

To further help protect your EVO from oxidation by putting 1 drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the Oil.

The beautiful thing about using astaxanthin instead of another antioxidant, such as Vitamin E, is that it is naturally Red, whereas Vitamin E is colorless, so you can tell the Oil still has astaxanthin in it by its color. As the EVO starts to pale in color, you know it is time to throw it away.

Generally speaking, Olive Oil is best consumed within a year of harvest, although most will last for up to 2 yrs from harvest when unopened and kept in a cool dark place.

1st Pressed EVO that have a more bitter, peppery flavor have a higher polyphenol content, and these Oils will keep better than Oils made from ripe olives, which have a softer flavor. The latter should be used within 6 months to a year at most.

So, this is a very good reason to purchase Olive Oil in small bottles, not large, as it is easier to use up in a shorter period.

If you are cooking with EVO, stop.

Olive Oil is an ideal Oil when it’s used cold, such as drizzled over a salad, Minestrone, grilled or steamed vegetables,roasted fish or poultry. And it is very important to know EVO is not good for cooking. Due to its chemical structure and a large amount of monounsaturated fats such as oleic acid, cooking makes Extra Virgin Olive Oil very susceptible to oxidative damage.

Consuming oxidized, rancid Oil is not going to benefit your health, so when you need an Oil to cook with, Coconut Oil is the ideal choice, because it is 1 of the only commonly used vegetable fats stable enough to resist heat-induced damage.

Remember, cooking EVO is guaranteed to damage this highly heat-sensitive Oil. Then it is not healthy.

Note: some of the brands that failed to meet the EVO standards, according to a recent study: Bertolli, Carapelli, Colavita, Star, Pompeian.

Add Filippo Berio, Mazzola, Mezzetta, Newman’s Own, Safeway, and Whole Foods to the list; the is from a Y 2010 study when many more brands were evaluated.

The real EVO: California Olive Ranch, Cobram Estate, Lucini. Kirkland Organic, Lucero (Ascolano), McEvoy Ranch Organic .

For the complete UC Davis report please go here

Article by Paul Ebeling, source

Paul Ebeling is best known for his work as writer and publisher of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly-regarded, weekly financial market letter, where he enjoys an international audience among opinion makers, business leaders, and respected organizations. Something of a pioneer in online stock market and commodities discussion and analysis, Ebeling has been online since 1994. He has studied and worked in the global financial and stock markets since 1984.

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