I am an olive grower. We have a farm in San Miguel Ca. For many people who just buy olive oil off the shelf and don't read the labels both front and back this article should be of interest to you.San Miguel Olive Farm is a small producer of olives for olive oil. We have won almost every award through many of the olive oil competitions.This includes Best of Show twice last year. Every year olive oil is different. The weather has a lot to do with the trees, and the harvesting early or late will make a difference in the oil. Early is Oct. or Nov. Mid. is Dec. Jan. Late is end of Jan. This year we were going to harvest in Dec. but the weather was so different we decided to harvest in mid Nov.somewhat early harvest. The olives were smaller, less water in the olive gives you more oil and a higher polyphenol level. Which means stronger or robust olive oil. Last year we harvested the first week in Dec. which gave us a more mild or less robust oil. Olive oil people like different types of oil. Also depends on your heritage.We have a Tuscan oil, made up of 5 varietals all milled together in certain percentages .So far our last three harvests have given us high quality extra Virgin Oil more like a premium oil. Olive oil has certain chemical values which classify it a EVOO. One would be polyphenols Free fatty acid, peroxide values. Put all these and a few more tests, and there you have it. Quality or no quality. If you go to our website you will learn a lot more about olive oil. Currently there are no real laws about labeling olive oil. The label can say what ever the distributer or producer wants you to know. Extra virgin oil costs about $18-$40.00 for a small gourmet size. 250ml..The better the oil the more awards, the higher the price. But there are reasons. Fresh oil is soooo gooood the aroma, taste, and the healthy part of the oil is now being recognized by the medical profession. A total health product. I could go on and on but, this is what you should look for on a EVOO label. Free fatty acid;.03----Polyphenols 150-322, peroxide value 4-9 forget the other tests you may never see them. These three are important The lower the numbers the healthier. Aroma,grassy, taste (tart) peppery, buttery. Think about your oil. If it smokes it is cheap, could be rancid,most oils on the shelf cannot pass the CA Olive Oil Council testing. COOC We certify our oil and post the chemical values. The CA Kick is the lingering peppery taste on the swallow. Hi in Polyphenols .Ca olive oil is the best because certification stickers mean just that. It is regulated.There are reasons for the cost of food products.You cant' squeeze a tree and get oil. But you can use it instead of butter party with your oil dip it w/great bread Yum.
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