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Whenever I’m trying olive oil, I think they are all the same, made from olives. I just make sure to read the labels and make sure that the oil in the bottle is strictly from olives. After doing more reading about how olives are made and where they came from I was VERY much surprised that they’re is so many to choose from. Let me help you to find the right one for you.
Did you know…
Extra Virgin Olive oils are freshly pressed juice of olives. It is cold pressed, meaning it was pressed without heat or chemicals. Just plain fresh olive juice! Yummy! Then, which I think is so cool, is a panel of experts tasters (I would LOVE to be one), trained the international oil council test for taste defects and any presence of fruitiness, bitterness and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance, it won’t pass as extra virgin.
I didn’t know there was so much that was involved in getting the perfect taste of an olive oil. I really appreciate the love, care and work it takes to get the perfect olive oil. Like I stated in the beginning there is so many different types of olive oils. There is Spanish oil it is typically golden-yellow with a fruity, nutty flavor, Italian olive oil is often dark green and has an herbal aroma and a grassy flavor, Greek olive oil packs a strong flavor and aroma and tends to be green and then there’s French oil, which is typically pale in color and has a mild flavor.
My kids and I LOVE olive oil. I made some homemade rolls and we tried the olive oil with Garlic-Herbs seasonings with a little bit of sea salt and dipped it with the bread and it was strong in taste and so smooth at the same time. We LOVED it! I know have a very serious appreciation for olive oil and even how its made.
Olives that are harvested early in the season, late August (which varies by region), are under-ripe and produce oils that are greener, more bitter and pungent. Olives harvested at the end of the season, late November into December, are over-ripe and tend to taste mild and buttery. When storing your olive oil, make sure it’s in a dark cool pantry away from heat and light,
which causes decay. 57°F is the best temperature for storing and Make sure not to store your oil next to the stove. To ensure freshness, consume oil within 6 months from opening.
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