Olive Oil Cooking Tips and Ideas

1) To save money on expensive oil, buying large bottles that you can start with your family and friends.

2) If you buy olive oil in bulk, is proposed to transfer to smaller containers - preferably a can or bottle dark.

3) Please note that the olives are a fruit, so you are buying a fruit juice that can become rancid when exposed to too much air, light and heat.

4) You can say that olive oil is rancid when it has a buttery taste.

5) The best temperature for storing olive oil is 57 degrees. typical ambient temperature of 70 degrees works well.

6) When storing olive oil, make sure the container lid is tight.

7) If you want to refrigerate olive oil, keep in mind that this does not compromise most grades of oil, but not recommended for expensive extra virgin as condensation may develop in the bottle, which ultimately can affect the taste.

8) At low temperatures, do not forget that olive oil can cloud or solidify. Once olive oil is removed from the refrigerator, which will resume its original composition, the liquid when exposed to an environment of temperature.

9) The best type of containers for olive oil is made of colored glass, porcelain or stainless steel. Never store olive oil in a plastic container or something that is made of reactive metals.

10) When cooking with olive oil, the most expensive (extra virgin) is the best saved for salad dressings and vinaigrettes. Extra virgin olive oil also adds life to cooked vegetables, fish and meat.

11) When sautéing or frying, it's OK to combine the extra virgin olive oil and regular. As for frying, choose the regular olive oil, like virgin or extra virgin oils tend to smoke faster.

12) When the substitution of olive oil, butter, will not use the same measures. A teaspoon of butter is equivalent to 3 / 4 teaspoons of olive oil. Also based on the conversion of the following oil butter oil: 2 teaspoons = 1 1 / 2 teaspoons, 1 tablespoon = 2 1 / 4 teaspoons 2 tablespoons = 1 1 / 4 teaspoon, 1 / 4 cup 3 tablespoons = 1; 3 cup = 1 / 4 cup, 1 / 2 cup = 1 / 4 cup plus 2 tablespoons, 2 / 3 cup = 1 / 2 cup, 3 / 4 cup = 1 / 2 cup and 1 tablespoon, 1 cup = 3 / 4 cup

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