|
| |
|
|
|
|
|
|
|
OLIVE OIL
|
|
|
Description:
Olive oil is extracted from the fleshy pulp of olives. Nowadays, 93% of the world production of olives is used for oil extraction, the rest being prepared for the table.
How to select:
The grade referred to as a refined olive oil contains very little colour, aroma, or flavour and may be sold without additional processing. Also, some refined olive oils may be flavoured with herbs or fruit flavours and sold as a specialty product. Depending on the producer, this type of oil may be labelled as "Olive Oil", "Pure Olive Oil", or "100% Olive Oil", indicating that no other types of oil have been added. The refined oils may also be labelled as "Mild Olive Oil" or "Light Olive Oil" referring to the flavour and not the calorie content of the oil. This grade of oil, which is considered as a lower grade of olive oil and thus, are less expensive, are widely used as oils for cooking and not dipping or dressings.
Use:
This is the oil most commonly used in French and Italian cooking as it imparts an incomparable flavour to the dishes it is used in.
How to store:
Olive oil can be stored in a dry, dark area of the kitchen and should not be exposed to excessive heat. Bottled oils can be kept for a year before they begin to loose their flavour.
Health benefits:
Olive oil is considered to be healthy because it contains a high concentration of monounsaturated fat, which researchers have identified as a fat that assists in reducing levels of LDL, or bad cholesterol in the human body.
Olive oil is sold under various classifications :
1. Virgin Olive Oil :
This oil is the extract of the first pressing of olives. It is also called extra fine or fine olive oil.
2. Pure Olive Oil :
This olive is a mixture of virgin olive oil and refined olive oil (extract of second and third pressing of olives).
|
More >>>
Utensils
Cooking Terms
Ingredients
Conversion Table |
|
|
|
|
|
| |
