Photo courtesy of Sydney Mills Photography
Reasons to purchase CP Farms olive oil:
Extra virgin oil contains a number of antioxidants including tocopherol (vitamin E)
and a range of polyphenols.
CP Farms extra virgin olive oil is of the highest quality available.
According to the standards established by the IOC (International Olive Oil Council),
the EU (European Union), and other governing bodies.
We have met a series of chemical requirements; free fatty acidity 0.05 %( required 0.08%) and peroxides 4 meg/kg (required 20 meg/kg).
Learn more about us and how we farm by visiting our "More about our Olive Oil" Page"
Fraud in the international olive oil industry is a widespread fact unfortunately.
- Major producers shipping 30,000 ton loads of contaminated olive oil (cut w/ 2-3 percent seed oil to increase profits)
- deodorized olive oil is forbidden in extra virgin oil, but heavily practiced by major producers (invented in Liguria and perfected in Puglia)
- industry chemist, traders, and deal makers, their compromises & rationalizations are a moral threat to olive oil quality – steadily debasing the extra virgin grade and putting unsustainable price pressure on countless small producers of high quality oil (like us!)
- Extra Virgin Olive Oil is one of the most tightly controlled foods –on paper
- Since 1991, policy makers at the international olive oil council and the European Union have attempted to improve olive oil quality by tightening the parameters for free acidity, peroxides, and other chemical values required for each olive oil grade. In the end, however, they haven’t been able to go far enough, because of resistance by producers and traders, many of whom fear that more stringent quality levels will bar their oils from the market. (Reference: Extra Virginity "The Sublime & Scandalous World of Olive Oil by Tom Mueller)
Test your taste buds to compare olive oils:
Buy one of the extra virgin olive oils from the Central Coast of California and compare it with a commercial label from one of the big brand-name stores. The following steps will help you taste the difference.
Buy one of the extra virgin olive oils from the Central Coast of California and compare it with a commercial label from one of the big brand-name stores. The following steps will help you taste the difference.
- Pour a bit of oil into a small glass and warm it up with your hands so the aroma and flavor are magnified. (Smelling it before tasting it can tell you a lot, just like wine... There is a long list of "defect smells" but the ones that can stand out the most can be a varnish/nail polish smell or a compost/rotting vegetable smell.)
- Sip a very small amount of oil into your mouth and make short sucking sounds along your lower jaw line toward the back of your mouth (so you incorporate air into it).
- Close your mouth and breathe out of your nose to allow your nasal cavity to process it.
- Swallow a very small amount to understand the pungency in your throat. Spit out the rest.
- If there are tasting notes available, try to identify some of the flavors to train your palate.
- A waxy residue in your mouth or an astringency (drying of the mouth), are the indicators of rancidity.
- Cleanse your palate with water and slices of green apple (bread/starch does nothing).
As always, we welcome phone orders or orders via email and are always available to answer any questions or receive comments. Call us at: 805-226-9528 or email us directly at contactus@cpfarmsinc.com