Olive oil has always been an essential cooking ingredient in European cooks' kitchens.
Increasingly, American cooks are also using this ingredient in their recipes thanks to the growing awareness of the health benefits of using this oil.
This type of oil is healthy because it is an outstanding source of monosaturated fats, the "good" fat, while most other varieties, such as vegetable oil, contain saturated fats.
Despite its increasing popularity, many people are still not familiar with the difference between various grades of olive oil and how the region of origin can effect taste.
This article is intend to help consumers become familiar with the wide array of olive oil types.
When selecting an olive oil, you will first want to make note of the grade.
There are four grades.
1.
Extra virgin 2.
Virgin 3.
Refined 4.
Pure or plain Virgin or extra virgin is a term used to denote the fact that the oil did not go through any chemical processes to be produced.
Extra virgin contains less than.
8% acidity and has a superior flavoring.
It is the most expensive type.
This is the oil you will want to put on a salad or use for bread dipping.
Virgin olive oil has less than 2% acidity, is flavorful, but less so than extra virgin, and is best used for cooking.
Refined and pure oils are chemically treated to neutralize acidity.
These grades are less flavorful than virgin oils.
The region the oil comes from can also effect it's flavoring.
People inexperienced with olive oil may assume that all oil comes from Italy since it is so popular in that region, but it is produced around the world.
Methods of harvesting the olives, environmental factors, and production conditions all effect the taste of oil and since these are different around the world, no two countries have oil that tastes or looks exactly the same.
In Italy, it is deep green with an herbal or earthy taste.
In Spain, oil is known to be golden yellow with a fruit based flavor.
California produces olive oil which is light yellow with a mild fruity taste.
Portugal produces a golden colored oil which is very rich in taste.
France's oil is pale and mildly sweet.
Picking the appropriate olive oil is very much like selecting the correct wine pairing.
You will need to appreciate both the type and the region to find the perfect oil to go with your recipe.
Increasingly, American cooks are also using this ingredient in their recipes thanks to the growing awareness of the health benefits of using this oil.
This type of oil is healthy because it is an outstanding source of monosaturated fats, the "good" fat, while most other varieties, such as vegetable oil, contain saturated fats.
Despite its increasing popularity, many people are still not familiar with the difference between various grades of olive oil and how the region of origin can effect taste.
This article is intend to help consumers become familiar with the wide array of olive oil types.
When selecting an olive oil, you will first want to make note of the grade.
There are four grades.
1.
Extra virgin 2.
Virgin 3.
Refined 4.
Pure or plain Virgin or extra virgin is a term used to denote the fact that the oil did not go through any chemical processes to be produced.
Extra virgin contains less than.
8% acidity and has a superior flavoring.
It is the most expensive type.
This is the oil you will want to put on a salad or use for bread dipping.
Virgin olive oil has less than 2% acidity, is flavorful, but less so than extra virgin, and is best used for cooking.
Refined and pure oils are chemically treated to neutralize acidity.
These grades are less flavorful than virgin oils.
The region the oil comes from can also effect it's flavoring.
People inexperienced with olive oil may assume that all oil comes from Italy since it is so popular in that region, but it is produced around the world.
Methods of harvesting the olives, environmental factors, and production conditions all effect the taste of oil and since these are different around the world, no two countries have oil that tastes or looks exactly the same.
In Italy, it is deep green with an herbal or earthy taste.
In Spain, oil is known to be golden yellow with a fruit based flavor.
California produces olive oil which is light yellow with a mild fruity taste.
Portugal produces a golden colored oil which is very rich in taste.
France's oil is pale and mildly sweet.
Picking the appropriate olive oil is very much like selecting the correct wine pairing.
You will need to appreciate both the type and the region to find the perfect oil to go with your recipe.
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