Olio&Olive - extra virgin olive oil, italian extra virgin olive oil, olive oil, benefits, health, recipe, recipes, benefit, use, uses

ANYONE CAN LEARN TO RECOGNIZE AN EXCELLENT ITALIAN EXTRA
VIRGIN OLIVE OIL!

A 1996 study by the FDA found that 96% of the olive oils they tested, while
being labeled 100% olive oil, had been diluted with other oils. A study in
Italy found that only 40% of the olive oil brands labeled "extra virgin"
actually met those standards. Italy produces 400,000 tons of olive oil for
domestic consumption, but 750,000 are sold. The difference is made up with
highly refined nut and seed oils.

If you want to find healthy and high-quality olive oil, you should focus on
some very important things before buying it:

What should I read on the label? One of the most significant information is
the date of  harvest together with the expiration date. Did you know that
olive oil loses fruitiness and flavor as it ages and after maximum two years
from the harvest it will be oxidized and rancid?

The importance of packaging. A dark bottle, a bottle wrapped in foil, a
bottle packaged in cardboard or wooden box is a MUST to preserve the
quality of the oil because it must be kept away from direct light.

Is the color of the olive oil important? ABSOLUTELY NOT! Official tasters
always use dark glasses so that their sense is not influenced by the color.
Many times oils are chemically manipulated to be greener because
customers believe that greener oil is better. This is absolutely wrong!

Choosing The Right Product