04 Oct

Olive Oil facts

From Tony Stallone,

What makes a good olive oil? What is the difference between an extra virgin olive oil, 100 percent pure olive oil and a simple virgin olive oil? How should I store my olive oil? How long does it keep? What should I use it for?

Here are the answers: A good olive oil has a beautiful bouquet to the nose and delicate non-oily flavor on the tongue.

The first cold press (cold press is meant to say the oil is extracted from the olives without heating) is usually the first press of olives, the second press is referred to as virgin olive oil and the subsequent presses are simply olive oil which can be extracted from the olives using heat or even chemicals.

Always store your olive oils in a cool, dark place away from sunlight which can turn your olive rancid much more quickly.

Italian producers suggest olive oil needs to be consumed within 18 months of bottling and good producers like Academia Barilla will put a must use by date on the bottle (this is a trend we see more producers doing).

I could go on and on about olive oils, but here are a few good tips to remember; a good extra virgin olive oil should be used to drizzle (a tablespoon of olive oil contains 120 calories) on top of vegetables or meats and use in a homemade salad dressing.

You should use a 100 percent olive oil for sautéing ( I tend to use a less expensive extra virgin for this), olive oil has a higher smoke point than extra virgin olive oil and is considerably cheaper as well.

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