OLIVE OIL TYPES
What is Extra Virgin Olive Oil?
Fine Virgin Olive Oil, Plain Olive Oil, Light Olive Oil?
About Olive Oil - Keep olive oil in a cool dark place
or the refrigerator after open, like any other oil it will
soon become rancid when left out at room temperature.
If it solidifies run the container under a warm water tap.
Not all Olive Oil is created equal.
Olive oil is a rich source of monounsaturated fats - the kind that offset arterial sludge by keeping HDL (good) cholesterol high and LDL (bad) cholesterol low. And new research reveals the extra-virgin oil-the oil that comes from the first pressing-can keep your pipes clear of clots, as well, thanks to plant compounds called phenols. People who ate extra-virgin olive oil, which is higher in phenols, had lower levels of clots-promoting substances in their blood then those who ate a non-virgin olive oil. When you shop look for a brand that reads “extra-virgin” on the label: it’s the only type that’s entirely unrefined.
When using extra virgin olive oil, a little goes a long ways, Extra virgin olive oil can best be used when pan frying (Important: using under and no more then a medium heat) will brown food nice and crispy. Extra virgin olive oil has the lower acidity and so is generally regarded as the most flavorsome and the superior oil. Use it on salads, pasta, dressings, gravy and sauces. Try frying eggs using extra virgin olive under medium stove top heat for some wonderful results. Keep the heat just under medium to fry pancakes, french toast, to brown potatoes, meats and chops and fish. Rub it on meat roasts prior to roasting in an oven. Again, if you do not have the time or patience for slow cooking and want a high heat then do not use extra virgin olive oil. For better taste, health and soft skin use extra virgin olive oil. Use it to avoid getting a greasy stomach. You will wonder how you ever got along without it!
Olives used to make extra-virgin olive oil are picked when they’re not quite ripe because their acidity is lower than in ripe olives. Once the leaves have been taken off, the olives are washed and crushed. The paste is separated from waste-water and the residue is washed away.
The more water you remove, the more refined the oil will be. Extra-virgin olive oil has a slight fruity flavor and is a fantastic alternative to butter.
Extra Virgin Olive Oil - Flavorful, extra virgin olive oil for dishes that do not require high heat. Use it in salad dressings, in marinades, or add it to sauces. Drizzle on a slice of crusty bread, baked potato or add it to mashed potatoes, cooked vegetables or brush on fish or meat instead of butter before serving.
Fine Virgin Olive Oil - Has great taste and aroma, use virgin as a condiment or as an addition to cooked dishes before serving. Reasonably priced, use it for high-heat cooking such as sauteing, pan-frying, or broiling or use it when baking bread.
Olive Oil - Since cooking causes all grades of olive oil to lose flavor, it may be more cost effective to use olive oil for cooking rather than the more expensive fine virgin olive oil. The refining processes also help to increase the smoke point to about 410-F making regular olive oil very suitable for high heat cooking and olive oil retains all of its healthy properties and brings out the true flavors of the food.
Lite Olive Oil - Has a high smoke point and a subtle flavor and can be used for any type of high-heat cooking method, use it as a substitute for butter or other oils when baking breads and desserts. With its subtle flavor, the oil will not overpower the flavor of the baked goods. Less olive oil is required than butter or margarine for baked goods. Three tablespoons of mild or light olive oil can be used as a substitute for recipes that require a quarter cup of butter.
Recipehut.com - Types and about olive oil
