Extra Virgin Olive Oil, (EVOO), is a staple in the popular Mediterranean diet. It is also praised for its rich nutritional value.
It is wise to consider that some things in life are not always what they seem to be.
Author Tom Mueller published his book “Extra Virginity: The Sublime and Scandalous World of Olive Oil” in 2011. His research discovered that American consumers were being deceived about the quality of the extra virgin olive oil they were purchasing.
He claims that most of the extra virgin olive oil was processed with old oil, artificial colors, and basically tainted somehow, which robbed it of its valuable health benefits.
’Virgin’ in this case refers to the process used to make olive oil. Olives are crushed, known as cold pressing, and it is the oil that comes from this first pressing of the olives that is the freshest and most nutritious. This oil is where extra virgin olive oil comes from.
Food companies can get away with misleading consumers about the quality of extra virgin olive oil because the United States government does not regulate the labeling on extra virgin olive oil containers.
How can we ensure the extra virgin olive oil we purchase and consume is of the highest quality?
- 1- Buy California EVOO. It always has a packing date stamped on the bottle. The fresher the olive oil is, the greater the nutritional content it will contain.
- 2- The tingling sensation felt in the back of the throat is a good sign when tasting olive oil because it indicates the antioxidant content.
- 3- Choose extra virgin olive oil in a dark container, which protects its nutrients from light degradation
- 4- Look for the North American Olive Oil Association (NAOOA) label on the bottle. This group works in conjunction with the International Olive Council(IOC) to enforce quality standards for olive oil processing.
♦ A bottle of extra virgin olive oil should be good for 1-2 years in your cupboard at home.
♦ Consume it in moderation. Although it contain healthy MUFAs, it is still high in calories.
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