10 Aug

Types of Olive Oil

The different kind of Olives Oil from the North American Olive Oil Association

  • Extra Virgin Olive Oil

Made from full-flavored ripe olives that are pressed immediately after harvest, extra virgin olive oil has the most full-bodied taste and aroma of the olive oil varieties. A good choice for salads and vegetable dishes, for basting meats and seafood, and for seasoning soups, marinades and sauces. Also, use it alone as a dip for breads.

  • Olive Oil

Olive oil, sometimes described as “pure,” is an excellent all-purpose cooking oil that is more golden in color compared with extra virgin olive oil. It has a mild flavor with just a hint of fruitiness. It can be used for everything, including sautéing, stir-frying and basting grilled or oven-roasted meats, poultry and seafood. Olive oil also works well as a flavor enhancer for sauces, marinades and dressings.

  • Extra Light Olive Oil

Extra light olive oil, with its light golden color, is the mildest flavored of the olive oils. It can be used in place of plain vegetable oil in most recipes. It’s especially good for baking and the best choice for high heat-cooking methods because it remains extremely stable and won’t burn. Extra light olive oil has the same amount of calories and the same nutrient content as other olive oils.

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