RE: [CH] Infused Oils
California Technologies (webmaster@catechnologies.com)
Thu, 6 May 1999 08:41:59 -0700
George Goslowsky wrote:
> 1) I thought that olive oil came in Extra
> Virgin, Virgin and plain Olive Oil. That
> Extra Virgin was the first pressing of the
> olives and therefore the richest and most
> flavorful. Virgin was 2nd pressing and plain
> was the third, with each successive pressing
> having less of that "olive" taste.
The grades of olive oil are:
olive oil
virgin olive oil
extra-virgin olive oil
extra-extra-virgin olive oil
Extra-virgin olive oil is produced
from the first cold pressing of the olives.
Extra-extra-virgin olive oil is specially
filtered extra-virgin olive oil.
Determination of grade generally employs
application of isotopic techniques for the
authentication of extra-virgin olive oil. The
carbon 13 and deuterium contents of a natural product
are excellent indicators of the biosynthetic pathway
via which they are produced. The carbon 13 and deuterium
content of the water and carbon dioxide taken up by the
plant during its growing period relate to both climatic
(rainfall, temperature) and geographical (altitude,
distance from the sea) effects and are reflected in the
content of isotopes in the final product, i.e. the oil.
David
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