02 Jun

Use olive oil to its full potential

Spain is the leading producer of olives and olive oil. It produces, on average, 1 million tons of olive oil annually. Spain’s more than 300 million olive trees cover more than 8,800 square miles – an area comparable to the size of Massachusetts.

Experiment and discover what types of olive oil suit your tastes. The simple guidelines below get you started and explain the range of olive oil.

  • Extra virgin olive oil: The strongest olive flavor of the four varieties of olive oil. Best used for drizzling, salad dressings, marinades, sauces, stews, soups.
  • Virgin olive oil: Shares extra virgin olive oil’s strong flavor, but slightly more mild. Best used for grilling, sautéeing, drizzling, salad dressings, marinades, stews, soups.
  • Olive oil: Much milder and better suited for cooking. Best used for baking, frying, grilling, sautéing.
  • Light olive oil: The most mild of the four. Best used for baking, frying, grilling, sautéeing.

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