by Denice Moffat | Newsletter Archives
In This Issue: From the Desk of Dr. Moffat: Any Silva Intuition Method Grads out there? Health in the News: Damaged Fingernails and Health What’s New on the Website? Posted my Permaculture Design Exercise (a 2-winter project finally completed) Case of the Month: Cannabinoid Hyperemesis Syndrome (CHS) Product of the Month: Extra Virgin Olive Oil an Interview with RoseAnne at Ruccello Oil Ask Dr. Moffat: Traveler’s Diarrhea in Dogs Tips and Tricks for a Healthier Life: Computer burns Client Testimonials: Kudos and Thanks for your support! Healthy Recipes: Stewed Mutton (We love this) Inspiration & Perspective: Moving forward in anticipation with Abraham
by Denice Moffat | Healers Links and Interviews, Foods-Nutrition
Denice: How do you know if Olive Oil is truly Extra Virgin?
RoseAnne: Chemical and sensory analyses are performed on each batch of Extra Virgin Olive Oil (EVOO). There are strict guidelines that manufactures of the EVOO have to follow. In California, those guidelines are the most stringent in the world. The best producers in the world follow the guidelines that California has set. When you open an EVOO and smell it, it must smell fresh, like freshly cut grass or herbs. When you taste the oil, it also must taste fresh—clean with bitter, pungent and spicy after tones. The intensity of the EVOO will determine how bitter and spicy it is. When olives are harvested green, they produce an intense oil whereas, the riper the olive, the more delicate the oil is. The EVOO should never feel greasy in your mouth or taste stale.
