California's Olive Oil

It's Thursday again and the day to rewie this week news article.

Check the New York Times talking about olive oil. When you buy extra virgen olive oil make sure it's cold pressed.

Cold pressed olive oil has been produced with the use of a low heat technique. The introduction of heat to the process of making oil will degrade the flavor, nutritional value, and color of the oil. Heat, however, increases the yield. This is the reason why cold pressed oil tends to be more expensive and better quality.


http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html?_r=1&ref=dining