As you have often heard, it is recommended that you use olive oil whenever possible when cooking (except baking) instead of other cooking oils. Why? Olive oil is high in monounsaturated fats and low in saturated fat than other oils and as a result is a healthier choice when it comes to reducing the risk of heart attacks and strokes.
The confusing part is, what kind of olive oil to use? For starters, the color is a good indicator of flavor. The straw colored oils have a mild flavor, neutral to be more suitable for mixing with other ingredients. Organic oils have a rich flavor, fruity and are best used in green salads. If you insist on frying is better to use other vegetable oil with a higher smoking point. excessive heat will not change the health benefits of olive oil, but will change its flavor and fragrance.
So, what is the difference between Extra Virgin, Virgin and Pure Olive Oil? All oilsare from olive green olives. The flavor, color and consistency vary due to the varieties of olives used, where olives and weather conditions, while they were growing. If an oil is considered as extra virgin olive oil or pure oil acidity. The acidity has more influence on the taste of nutrition, but lower the acidity increased antioxidant content.
Extra Virgin comes from the first pressing of olives and contains no more than 0.8% acidity. Are said to have superior flavor. Virgin is less than 2% acidity and has a "good" taste. Not virgin or extra virgin olive oils can contain any refined oil. Refining means that has been chemically processed. Plain olive oil is a mixture of virgin olive oil, refined and may contain no more than 1% acidity, however, lacks a strong flavor and is usually labeled as 100% pure olive oil. The grades containing the word "virgin" on the label.
The terms "light" and "Extra-Light" refers to the color, not a lower fat content and are a mixture of refined olive oils that are derived from lower-quality oils available through chemical processes. All oils are 120 calories per tablespoon.
Olive oil should always be stored in a cool, dry and dark. Heat, light and air are the biggest enemies of oil. Never be kept near the stove. Store in a dark bottle (glass, porcelain or stainless steel, not plastic) with a tight lid. If stored properly, it will keep for up to two years after opening. If the oil has a buttery taste, has probably gone rancid. Refrigeration and freezing do not even hurt and greatly extend its useful life. Waxes in the oil may have the oil cloudy or crystallized in needles when the oil cools, but disappear when heated back to room temperature. When you buy oil, look for brands that date their oil.
The confusing part is, what kind of olive oil to use? For starters, the color is a good indicator of flavor. The straw colored oils have a mild flavor, neutral to be more suitable for mixing with other ingredients. Organic oils have a rich flavor, fruity and are best used in green salads. If you insist on frying is better to use other vegetable oil with a higher smoking point. excessive heat will not change the health benefits of olive oil, but will change its flavor and fragrance.
So, what is the difference between Extra Virgin, Virgin and Pure Olive Oil? All oilsare from olive green olives. The flavor, color and consistency vary due to the varieties of olives used, where olives and weather conditions, while they were growing. If an oil is considered as extra virgin olive oil or pure oil acidity. The acidity has more influence on the taste of nutrition, but lower the acidity increased antioxidant content.
Extra Virgin comes from the first pressing of olives and contains no more than 0.8% acidity. Are said to have superior flavor. Virgin is less than 2% acidity and has a "good" taste. Not virgin or extra virgin olive oils can contain any refined oil. Refining means that has been chemically processed. Plain olive oil is a mixture of virgin olive oil, refined and may contain no more than 1% acidity, however, lacks a strong flavor and is usually labeled as 100% pure olive oil. The grades containing the word "virgin" on the label.
The terms "light" and "Extra-Light" refers to the color, not a lower fat content and are a mixture of refined olive oils that are derived from lower-quality oils available through chemical processes. All oils are 120 calories per tablespoon.
Olive oil should always be stored in a cool, dry and dark. Heat, light and air are the biggest enemies of oil. Never be kept near the stove. Store in a dark bottle (glass, porcelain or stainless steel, not plastic) with a tight lid. If stored properly, it will keep for up to two years after opening. If the oil has a buttery taste, has probably gone rancid. Refrigeration and freezing do not even hurt and greatly extend its useful life. Waxes in the oil may have the oil cloudy or crystallized in needles when the oil cools, but disappear when heated back to room temperature. When you buy oil, look for brands that date their oil.
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