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"disqusTitle": "Everything You Need to Know About Olive Oil",
"title": "Everything You Need to Know About Olive Oil",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.americastestkitchen.com/articles/499-everything-you-need-to-know-about-olive-oil\" target=\"_blank\" rel=\"noopener\">America's Test Kitchen\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Olive oil, which is simply juice pressed from olives, has been an important part of Mediterranean cooking for thousands of years\u003c/strong>. The highest grade, called extra-virgin, is lively, bright, and full- bodied, with flavors ranging from peppery to buttery depending on the varieties of olives used and how ripe they were when harvested. In the Mediterranean, Spain is the leading producer of olive oil, followed by Italy and Greece. In the United States, California is the top producer (and in fact is the source of \u003ca href=\"https://www.americastestkitchen.com/taste_tests/1637-supermarket-extra-virgin-olive-oil\" target=\"_blank\" rel=\"noopener\">our winning supermarket extra-virgin olive oil\u003c/a>).\u003c/p>\n\u003ch2>Olive Oil is Healthy\u003c/h2>\n\u003cp>We use extra-virgin olive oil (EVOO) as our main cooking oil as well as in raw applications. \u003cstrong>Olive oil supports one of the main pillars of the Mediterranean Diet Pyramid: to eat more healthy fats and fewer saturated fats\u003c/strong>. It is high in monounsaturated fatty acids, which are healthy fats, and also contains important minor components including antioxidants and other beneficial phytochemicals, plant-derived compounds thought to protect against disease. Studies have also shown that people who regularly include olive oil in their diets have lower rates of heart disease, lower blood pressure, and reduced rates of diabetes and some cancers.\u003c/p>\n\u003ch2>The Fresher the Olive Oil, the Better\u003c/h2>\n\u003cp>\u003cstrong>Olive oil tastes great when it’s fresh\u003c/strong>. But olives are highly perishable, and their complex flavor degrades quickly, which makes producing—and handling—a top-notch oil time-sensitive, labor-intensive, and expensive.\u003c/p>\n\u003cfigure id=\"attachment_124343\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\">\u003cimg class=\"size-full wp-image-124343\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg\" alt=\"Olive oil isn't just for drizzling over greens—you can also bake cakes with it!\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_olive_oil_yogurt_cake-20-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Olive oil isn't just for drizzling over greens—you can also bake cakes with it! \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>It’s OK to Cook with Extra-Virgin Olive Oil\u003c/h2>\n\u003cp>Although conventional wisdom says that you shouldn’t cook with olive oil since its smoke point is low, we have found that this is not the case. \u003cstrong>With a smoke point of 410 degrees, extra-virgin olive oil is fine for most cooking applications, even frying\u003c/strong>. However, we don’t usually use olive oil for frying because it is not economical to use in large quantities.\u003c/p>\n\u003ch2>Olive Oil is Versatile\u003c/h2>\n\u003cp>\u003cstrong>Extra-virgin olive oil is of course a starring player in salad dressings, but we also use it as a condiment on vegetables, pastas, bean dishes, and grilled fish, and as a source of richness and body in soups and sauces\u003c/strong>. Since olive oil is a pricey purchase, we use what we term “supermarket” extra-virgin olive oil for everyday cooked applications and save the most flavorful “high-end” EVOO for drizzling.\u003c/p>\n\u003cfigure id=\"attachment_124342\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\">\u003cimg class=\"size-full wp-image-124342\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg\" alt=\"Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing).\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Seared_Scallops_with_Orange-Lime_Dressing_020-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scallops, pan seared with olive oil (and drizzled with an olive oil, orange, and lime dressing). \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>How to Buy Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Buying extra-virgin olive oil in American supermarkets can be a tricky business\u003c/strong>. The standards of the \u003ca href=\"http://www.internationaloliveoil.org/\" target=\"_blank\" rel=\"noopener\">International Olive Council\u003c/a> (IOC), the industry’s worldwide governing body, are not enforced in the U.S., and a widely reported 2010 study from the \u003ca href=\"http://olivecenter.ucdavis.edu/\" target=\"_blank\" rel=\"noopener\">Olive Center at the University of California, Davis\u003c/a>, revealed that 69 percent of tested supermarket olive oils sold as “extra-virgin” were actually lesser grades being passed off at premium prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since then, the U.S. olive oil industry has taken steps to be more stringent. The state of California, where olive oil production has grown tenfold over the past decade, passed the California Department of Food and Agriculture olive oil standard in 2014. The most stringent standard in the country, it is mandatory for medium-and large-scale \u003ca href=\"https://www.americastestkitchen.com/taste_tests/475-california-extra-virgin-olive-oils\" target=\"_blank\" rel=\"noopener\">California olive oil\u003c/a> production. In 2010, the U.S. Department of Agriculture (USDA) adopted chemical and sensory standards for olive oil grades similar to those established by the IOC. The USDA standard, however, is voluntary and rarely enforced, so choosing the right extra-virgin olive oil is a challenge, to say the least.\u003c/p>\n\u003ch2>Finding the Best Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>To find the best “everyday” olive oil, we tasted 10 supermarket extra-virgin olive oils plain, with bread, over tomatoes and mozzarella, and in vinaigrette served on salad greens\u003c/strong>. We also sent each of the oils to an independent laboratory for chemical evaluation and to 10 trained olive oil tasters to get a second opinion on their flavor quality.\u003c/p>\n\u003cp>Our tasters were underwhelmed by the supermarket choices, but in the end, one oil stood out above the rest: California Olive Ranch Everyday Extra Virgin Olive Oil. We discovered that this largely boils down to the company’s control over every stage of the production process. The company uses a relatively new growing and harvesting process called super-high-density planting, in which the trees are planted together much more tightly than they would be in traditional groves.\u003c/p>\n\u003cp>As a result, the olives can be harvested by machines more efficiently than they would be if they were picked by hand. (Speed is of the essence, since olives begin to change flavor from the moment they are separated from the tree and must be pressed as quickly as possible to ensure that they retain the desired flavor profile.) Then, by bottling very close to the source, the company cuts out the risk that the oil will oxidize and spoil during transport to another facility.\u003c/p>\n\u003cp>And unlike some producers that sell their oil in clear glass or even plastic bottles, which expose the oil to more damaging light, our winning manufacturer uses dark-green glass bottles that help shield the oil. The upshot of all these factors: fresher and cheaper olive oil. While it costs more than mediocre oils from industrial bottlers, it’s far less expensive than our high-end extra-virgin favorite, Gaea Fresh.\u003c/p>\n\u003cp>\u003cstrong>When it comes to high-end olive oils, more expensive ones aren’t always better\u003c/strong>. Our winning high-end oil, Gaea Fresh, hails from Greece and, at half the price of some of the other oils in our tasting lineup, won’t break the bank. It won points with tasters for its bold yet nicely balanced flavor. We recommend using this oil in raw applications only.\u003c/p>\n\u003cfigure id=\"attachment_124341\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\">\u003cimg class=\"size-full wp-image-124341\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg\" alt=\"Several varieties of marinated olives.\" width=\"900\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4.jpeg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-240x135.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-375x211.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/SFS_Marinated_Olives-4-520x292.jpeg 520w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Several varieties of marinated olives. \u003ccite>(Courtesy of America's Test Kitchen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Types of Olives Used to Make Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>There are over a thousand varieties of olives with a few dozen cultivated varieties that are commercially dominant\u003c/strong>. Some of the most commonly found varieties in the U.S. market are Arbequina and Picual from Spain, Koroneiki from Greece, and Coratina from Italy. Arbequina is noted for its ripe fruitiness, low bitterness, and pungency. Picual is very fruity with medium bitterness and pungency. Koroneiki is strongly fruity and herbaceous, with mild bitterness and pungency. Coratina is strongly green, herbaceous, bitter, and pungent.\u003c/p>\n\u003ch2>Keeping Olive Oil Fresh\u003c/h2>\n\u003cp>These three things can help you assess the quality of an extra-virgin olive oil before you buy it.\u003c/p>\n\u003cp>\u003cstrong>Harvest Date\u003c/strong>: A “best by” date might be 24 to 32 months after the oil was bottled, which in turn can be one to two years after it was pressed—so by the time that “best by” date rolls around, the oil could be about four years old. \u003cstrong>A harvest date is a more precise indication of freshness\u003c/strong>, since olive oil begins to degrade about 18 months after harvest. Look for the most recent date (certainly within the last 12 months), and note that in Europe and the United States, olives are harvested in the fall and winter, so most bottles list the previous year.\u003c/p>\n\u003cp>\u003cstrong>Dark Glass\u003c/strong>: Avoid clear glass; dark glass shields the oil from damaging light. Avoid clear plastic, too; it’s not a good barrier to light or air.\u003c/p>\n\u003cp>\u003cstrong>Oil Origin\u003c/strong>: Bottlers often print where their oil has been sourced from on the label; look for oil that has been sourced from a single country.\u003c/p>\n\u003ch2>Storing Olive Oil\u003c/h2>\n\u003cp>\u003cstrong>Never keep olive oil on your kitchen counter, since strong sunlight will oxidize the chlorophyll in the oil, producing stale, harsh flavors\u003c/strong>. Keeping your olive oil next to the stove is also a bad idea as heat accelerates spoilage. We recommend storing oil in a dark pantry or cupboard; do not store olive oil in the fridge, as it can become cloudy, thick, and viscous and can take a few hours to return to normal. You can keep unopened oil for about a year; but once opened, it lasts only about three months—so don’t buy in bulk. And if possible, check the harvest date to ensure the freshest bottle possible.\u003c/p>\n\u003cp>To check for freshness, pour a little oil in a small glass and sniff it. If it reminds you of crayons or stale walnuts, toss it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"meta": {
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"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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