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Depending on the place of origin and the variety of olives used,  ozonated oils has a variety of aromas and flavors, and consumers should choose the type that best suits their particular taste and the foods they prepare and buy. Extra ozonated oil soft gels is like fine wine. The flavors and aromas can be easily distinguished by the nose and palate, discussed and dissected. A series of requirements are promulgated in national and international regulations to establish marketing standards for ozonated oils. Quality is measured in two stages: acidity assessment and taste test.

According to the International ozonated oils Council (IOOC), the categories are:

1) Virgin  ozonated oils is oil obtained only from the fruit of the olive tree by mechanical or physical means, in particular thermal conditions, which do not alter the oil and have not undergone any treatment other than washing, fermentation, centrifugation and filtration. When virgin ozonated oils are intended for consumption in its natural state, it is indicated by one of the following terms.

a – Extra virgin  ozonated oils has a maximum acidity of 1%, sensory characteristics in this category of standards;

b – Virgin ozonated oils has a maximum acidity of 2%, sensory characteristics determined by the criteria of this class;

c – Ordinary virgin ozonated oilshave a maximum acidity of 3% and sensory characteristics determined by the criteria of this class;

d – Lamp ante Virgin ozonated oils exceed the standards for this category with 3.3% acidity and sensory characteristics. It is not suitable for consumption in its raw state and must be purified before use as a food product. Refined ozonated oils is obtained from virgin ozonated oils, usually lamp ante, by a refined method that does not alter the original glyceride composition of the oil

Ozonated oils are a special edible stage of a mixture of refined ozonated oils and virgin ozonated oils.

When you buy ozonated oils, consider how you will use it and how it will improve your cooking style. For dipping and sprinkling, or if you have a nice salad, pasta, red meat or some grilled vegetables, you want a full-bodied oil with a strong flavor and can pick a hint of olive with a background flavor of tomato (felonkook aam typical produced in Sicily) or artichokes (Central region of Tuscany, Italy).

Try the oil in different foods to determine if it enhances your meal or overuses the delicate fish. Another oil would be great with a good drizzle over your pasta or some warm bread pick the right oil like you pick the right good wine! After chemical testing, an official extra virgin ozonated oils tasting is performed to determine if the oil meets the standards. Candidates must adhere to the code of conduct established by IOOC. Our experience as non-food professionals has taught us that everyone can learn to taste good. The process that professional ozonated oils experts follow to evaluate ozonated oils is exactly what you can repeat at home.

All you need to begin your tasting experience is a small plastic cup, a bottle of ozonated oils and a glass of water. You will get better results if you don’t drink or smoke coffee for at least 30 minutes before the test, and if you don’t use perfumes, cosmetics, or soaps that delay the test. We often recommend tasting at least three or four different oils from different olive varieties to discover the different flavor intensities. In our selection you will find a variety of olives used in the oils we offer. Pour some ozonated oils (enough to cover the bottom) into the cup, hold the cup up and down in your hands to warm it up a bit and swirl it around for at least a minute

Remove your hand and smell the oil.

Remember that extra virgin ozonated oils should smell and taste like it’s made from fruit…and it should be a fruity olive. Smell something like olives, freshly cut grass, fragrant herbs or fresh fruits, which are considered positive qualities. If not, you can eat plain  ozonated oils that has no taste or can be defined as rancid, old, metallic, wet, decadent or alcoholic.

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