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Not all olive oils are alike...
Not all olive oils are alike.Although Popeye might argue that there could only be one Olive, there are several different types of olive oil:- Extra virgin olive oil, the highest grade of olive oil, is extracted from olives using a cold press technique and is the least acidic. To get the best taste and aroma from this oil, use it when your dish is finished cooking, or sprinkle it on salads as a dressing.
- Virgin olive oil, which is usually not sold in retail markets, is produced by the same process as extra virgin oil, but is more acidic and often mixed together with other oils.
- Olive oil is created from virgin olive oil that does not meet the standards set by an international olive oil committee. This oil goes through a refining process and is then blended with about 25% virgin or extra virgin oil to create the unique olive oil flavor. It has a less pronounced taste and aroma than the other oils, and is good on simple dishes.
- Light olive oil is filtered to remove some of the flavor, color, and aroma of olive oil, but it is NOT lower in calories or fat. It works well for frying foods that you do not want to overpower by the heavier, more fragrant oils.
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