How is Extra Virgin Olive Oil made?
Extra virgin olive oil is derived from the unprocessed fruit of the olive tree.
During processing, the fruit is crushed to extract the oil content at a temperature no higher than 86 degrees Fahrenheit, thus preserving both its nutritional benefits and complex flavors. By contrast, canola, corn, soybean, and vegetable oils need to be chemically-extracted, refined, bleached and deodorized. With its minimal processing, extra virgin olive oil is essentially a fruit juice.
California extra virgin olive oil has a high smoke point of 400° Fahrenheit and it is an excellent flavor that transfers to the dish during sauteing without overpowering the natural flavors. The most common use for extra virgin olive oil is for sauteing.
How do I purchase fresh Extra Virgin Olive Oil?
Extra virgin olive oil should be purchased within 12 to 18 months of its harvest date. Look for the harvest date. That gives an impressive advantage to California producers—as we get our olive oil to you immediately after harvest, and much more quickly than producers overseas.
Why buy California Extra Virgin Olive Oil?
One characteristic that sets extra virgin olive oil apart from other oils is its extremely high levels of polyphenols. These compounds act as antioxidants and protect cells against unwanted inflammation and disease, including various types of cancer and atherosclerosis. Extra virgin olive oil contains more polyphenols than other olive oils.
High levels of the antioxidant vitamin E in olive oil also protect cells from damaging free radicals. Vitamin E is often recommended to support skin health and reduce aging effects. Another antioxidant in olive oil, oleocanthal, is the same substance found in the drug ibuprofen and is thought to be responsible for the pungent taste in olive oil.