EXTRA VIRGIN OLIVE OIL

25 Jul

Okay,     so I always use EXTRA VIRGIN OLIVE OIL   and maybe you are wondering why?      Or maybe not.     Well this is just a little  schooling on  why you should only use this kind of oil.

Minerva Olive oil online

 

 

There are many different kinds of olive varieties from which oil can be produced, and each brings a unique flavor and quality to the oil. While some olive oil is made by blending different olive varieties together, mono-varietals or monocultivar olive oils, are made using just one. It is the variety of olive, along with the maturity of the fruit, that contributes most to the flavor of the oil.

Olive oils described as ‘virgin’ are those that have been obtained from the original fruit without having been synthetically treated. Once the olives have been picked, pressed, and washed, no other process has taken place other than decantation, and centrifugation to extract the oil, and filtration.

The best quality of olive oil available is described as ‘extra virgin’.

 

 

Extra Virgin Olive Oil

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Extra virgin is the highest quality and most flavorful olive oil classification. In chemical terms it is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any             SOLVENTS  and under temperatures that will not degrade the oil (less than 86°F, 30°C).

Yes, ladies and gentlemen    they said     SOLVENTS     ( as in aromatic compounds and other hydrocarbons, alcohols, esters, ethers, ketones, amines, and nitrated and halogenated hydrocarbons. Their chief uses are as media for chemical syntheses, as industrial cleaners, in extractive processes, in pharmaceuticals, in inks, and in paints, varnishes, and lacquers. )         MORE ON THIS IN A BIT

 

Here is some info if you are interested ….if not skip to the next paragraph.

 

Cooking with Olive Oil

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As a finish and condiment, high quality extra virgin olive oils are poured over everything from rices, potatoes vegetables and beans to meats, poultry and fish.

Olive oil is a versatile ingredient that has been used in cooking for thousands of years. It has broken down a lot of boundaries in recent times, becoming a staple in kitchens well beyond the area of its Mediterranean roots. Not only can you cook just about anything with olive oil, you should cook just about everything with olive oil instead of using less healthy fats or butter.

Robust extra virgin oils are perfect for cooking seafood, to make marinades, or on strongly flavored ingredients such as peppers or garlic. A medium intensity oil is delicious with mozzarella and for dipping bread, for frying and sautéing. More mild olive oils work well when used in baking. Whatever the use, the most important thing is to find an oil that tastes great to you.  Have several different kinds on hand and experiment pairing oils with your dishes.  When it works, you’ll know it.  The flavor of fresh olive fruit will shine through adding a new sublime dimension to your creation.

Frying with Olive Oil

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A cooking oil’s smoke point is the temperature at which the oil begins to break down and smoke. A high-quality extra virgin olive oil has a higher smoke point than other oils, making it very suitable for many forms of cooking, including frying, and cooking doesn’t destroy an EVOO’s healthful polyphenols.

“Extra virgin olive oil’s smoke point is generally given as 410 degrees Fahrenheit, which gives plenty of room for the 250-350 degrees Fahrenheit that covers most cooking,” says Karen Collins, a nutrition adviser for the American Institute for Cancer Research, a nonprofit which funds cancer-prevention research.

Other Grades of Olive Oil

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In addition to extra virgin olive oil, there are a number of other grades which define chemical and organoleptic qualities.

  • Virgin olive oil: This is virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and a median organoleptic defect value of 2.5 or less.
  • Ordinary virgin olive oil: Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and a median organoleptic defect value of 2.5 or less than 6.0.
  • Olive oil: A blend of both virgin and refined olive oil. It has a free acidity, expressed as oleic acid, of not more than 1 gram per 100.
  • Refined olive oil: This is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams.
  • Olive-pomace oil is the oil obtained by treating olive pomace with solvents or other physical treatments, to the exclusion of oils obtained by re-esterification processes and of any mixture with oils of other kinds. It is marketed in accordance with the following designations and definitions:
  • Crude olive-pomace oil is olive pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.
  • Refined olive pomace oil is the oil obtained from crude olive pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams. Olive pomace oil is the oil comprising the blend of refined olive pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams. In no case can this blend be called olive oil.

 

 

Now maybe you are wondering why I am sharing this info , well for years I used a    POMACE    olive  oil and thought that was good and healthy and .. ….                                        ……oh yeah it was cheaper.

One day I came across this site and started reading about this and found out that the Brand I was using got into trouble with the World Olive Oil Council  because of not meeting it’s standards.   On further research I found that the solvent is  used  to extract the oil from the POMACE   ( the left over pulp)   was  Hexane.

Hexane is an organic compound made of the elements carbon and hydrogen primarily produced through the refining of petroleum. It has many uses, including that of a vegetable solvent, cleaning agent, and thermometer liquid. Its toxicity is considered to be relatively low, though the effects of extremely high exposure can include irritation, dizziness, headache, and slight nausea.

This compound has many uses, but is best known for its role as a solvent. Many types of plants and vegetables are treated with it in order to extract their oils and proteins for use in other products. Produce treated include soybeans, peanuts, and corn. Hexane is also used as a cleaning solvent and as an industrial degreaser .

 

Maybe more than you wanted to know,…. but being  the inquisitive Sherlock Holmes wanna- be  kinda guy,    I am  I went and asked some of the world’s top scientists.

Oh… how did I do that?      Well….. I work at ARGONNE   NATIONAL    LABORATORIES  ,    Department of Energy,    in the   Chemistry Division   and so,  I am lucky enough to be able to ask the scientists   about this.           “Oh yeah, we use Hexane all the time in our experiments in vacuum hoods in controlled areas with  strict procedures}

So I put 2 and 2 and HEXANE together and come up with    ….. I DON’T THINK THIS IS VERY GOOD FOR ME !!!!!!!!!!!!!!!

Hence,    I only use EXTRA VIRGIN OLIVE  OIL.      The taste and the quality is worth the price .. you WILL agree.

If you would like more info on this,    please change the channel to

Olive Oil Times – News, reviews and discussion

www.oliveoiltimes.com/

 

 

My favorite brand is

Minerva Olive oil online

 

Minerva Horio Extra Virgin Olive Oil 3L

$28.99

It has a discrete, delicate taste, fine scent and shiny, clear colour.

Product Description

Minerva Classic Olive Oil is the genuine taste originating from selected Greek olive groves and for generations upon generations people in Greece consider it to be a synonym for delicious family meals.

Try some different kinds    .You can find small bottles that are not really very expensive and you will be amazed at the flavor it bring to your cooking.

The    MINERVA that I use can be splashed a little in a frying pan and used for chicken breast, fish or a pork chop with no other spice or herb and it tastes ………

molto squisito…….delicioso…… reeeeeealllly goooood!

 

EAT  and ENJOY!

 

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