Want Better Olive Oil? Start with Better Olives, Says Cobram Estates Rob McGavin

Its not difficult to find the bottle labeled extra virgin olive oil the tenure thats not only ubiquitous, though that is also synonymous in many peoples minds with the high-quality product. Unfortunately, like many other words that end up upon food labels, those dont necessarily mean what they say. In fact, an estimated 70 percent of alien extra virgin olive oil isnt actually extra virgin during all. Its been refined as well as processed or done from poor-quality (possibly even rotten) olives.

Rob McGavin, CEO of Cobram Estate, is upon the query to change that or during least suggest up the reasonably priced, peculiarity olive oil that lives up to its extra virgin label. Here, he explains how to find the single thats worth eating.

Healthy Eats: Whats the disproportion between an olive oil thats refined as well as the single thats truly extra virgin?

Rob McGavin: Approximately 50 percent of the worlds olives are so rotten when they are crushed that the resulting oil is not fit for consumption as well as needs to be refined. The refining process is the very unnatural, industrial process that uses heat as well as chemicals to bleach, neutralize, deodorize as well as degum the oil. The process also removes all the antioxidants as well as creates unhealthy trans fats. True extra virgin olive oil comes from simply abrasive as well as pressing uninformed olives.

HE: How can consumers distinguish the true extra virgin olive oil from the refined or adulterated product?

RM: Consumers really need to taste it. Extra virgin olive oil should taste like the uninformed fruit, with the formidable season as well as the bit of pepperiness upon the finish (those are the antioxidants). In the store, its best to look for bottles with the harvest date to verify the freshness of the oil. And buy ones done from olives from the single source (e.g., 100 percent California olives), because if the olives are entrance from multiple countries, chances are some were mishandled along the way.

HE: How quickly should olive oil be used up after bottling in order to get the best taste as well as many nutritional benefits?

RM: The quicker the olives are crushed as well as pressed after picking, the more the levels of antioxidants are maximized. And the sooner you enjoy it after that, the better. We test each of the olive oils for an exact best-by date during the time of pressing as well as print it upon the bottle. Typically, it is about 18 months from the harvest date. We also recommend that once the bottle is opened, you use it within 4 weeks for maximum season as well as health benefits.

HE: How is Cobram able to furnish such the high-quality extra virgin olive oil during such the comparatively low price?

RM: Our production methodology allows us to furnish some of the highest-quality extra virgin olive oil during an affordable price (California Select as well as Australia Select both retail for $12.99). We are the fully vertically integrated company, which allows us to be efficient as well as provide unparalleled peculiarity control. Thanks to exclusive harvesting as well as abrasive techniques, were able to press the olives within 4 to six hours of them being picked from the branch.

Note: The olive oil will be available in stores across the US starting in May 2016.

Sally Wadyka is the Boulder, Colorado-based journalist who writes about nutrition, health as well as wellness.