What Makes Olive Oil Virgin, Extra-virgin, Organic Or Not?

The merits of extra virgin olive oil have been talked about everywhere, from Oprah to the Sunday paper. But when you go to the store to buy it, the range of products and prices is astounding. How do you choose?
Let me make it easy for you. Here is the explanation of what makes olive oil extra virgin or not.
First we have to consider the quality of the olive itself. If the olive is picked while still green, the oil will be bitter. Using an olive that is too ripe will result in a rancid tasting oil. Great care is used in choosing olives that are ready to become oil. The words “hand picked olives” on the label indicate that great care was used.

Organic means that the olives are certified to have been grown without the use of pesticides, an important point.

Extra-virgin olive oil is produced by the old-fashioned way of slowly grinding the olives into a paste, allowing the oil to form naturally, and not letting any heat build up in the process. Too much heat will produce an oxidized oil that loses its health giving vitality. Extra-virgin olive oil must be cold processed and cannot be adulterated with any refined oils. I agree that this olive oil has a superior taste.

Virgin olive oil is slightly more acid with a less pronounced taste. Some literature says that it is the second pressing of those olives. There may be a little bit of heat building up as the process continues.
The second way to produce olive oil is by using a centrifuge process which is considered to produce an olive oil of lesser quality because it can result in a build up of heat.

Refined olive oil has been chemically treated to neutralize those “strong” tastes. This can result in a taste-less oily product that most olive oil lovers avoid.

Labels that read “100% Pure olive oil” or “Made from refined olive oils” or “Light olive oil” indicate that this product was made from inferior oils or chemically processed.

The best olive oil labels should include these phrases like “from hand-picked olives” or “first cold pressed” or “organic” to insure the most nutritious and delicious oil.

One of my favorite things is to taste test the olive oils at Whole Foods Market. A few drops can be dripped onto small pieces of bread for a quick taste test. The best olive oil should please your taste buds. If it burns your throat, that oil is not for you. It might be rancid or there could be other personal concerns. I avoid clear bottles or plastic bottles and choose oil in dark green or brown glass bottles to insure freshness.

If you love the taste of it, do not choke when you see the price. Really great nutritious olive oil should taste absolutely delicious! You just need a little bit daily on your toast or salad to reap the nutritional rewards.

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You can download the recipe by visiting [http://www.MarthaRather.com] From Martha Rather – The Holistic Cookie – Enjoy Nutritious Time-tested Recipes  Article Source: http://EzineArticles.com/?expert=Martha_Rather