|
|
|
|
 |
|
Olive Oils > Olive Oil Types > Extra Virgin Olive Oil
|
|
|
|
|
Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil. No heat or chemical processes are used. The oil obtained from the first pressing is the only olive oil that can be classified as extra virgin (or virgin, depending on the natural acidity level). |
|
Premium Extra Virgin
|
"Premium Extra Virgin" refers to the best olive oil possible in terms of acidity, quality, aroma, and flavor. Some brands may have natural acidity rates as low as 0.225%. Because it is the most expensive, it is best to use premium extra virgin for dishes in which the olive oil will not be heated. Heating olive oil causes it to lose some of its flavor, so it isn't necessary to use the most expensive grades for cooking. Use premium extra virgin olive oil in salads or as a condiment when flavor is of most importance. |
|
Extra Virgin
|
To be classified as extra virgin, the acidity level of the olive oil can be no greater than 1%. Like premium extra virgin, it is best to use extra virgin for dishes in which the olive oil will not be heated, such as in salads or as a condiment. | |
|
|
| More Olive Oil Types >> |
|
|
Extra Virgin Olive Oil article - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
|
|
 |
|
|
|
| This tangy dressing provides a spicy mustard overtone that enhances the flavors of salad greens and slaws combined with meats or a variety of vegetables. |
|
|
 |
|
|
|
| Sweet and flavorful, this dressing goes well on many different salad greens, slaws and fruit salads. |
|
|
 |
|
|
|
| Thirst quenching, non-alcoholic version of the Sunday brunch favorite. Serve it as a punch for large gatherings or as a crowd pleaser at a children’s party. |
|
|
 |
|
|
|
| Non-alcoholic version of the popular drink – the perfect beverage for a special brunch. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural ... |
|
|
|
|
|
|
|
| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very ... |
|
|
|
|
|
|
|
|
Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The ... |
|
|
|
|
|
|
|
|
Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined ... |
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Refers to the chemical requirements of the olive oil and not the quality and taste. Olive oil must have an acidity level of 1% or less to be considered extra virgin. Because ... |
|
|
|
|
|
|
|
| A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower ... |
|
|
|
|
|
|
| The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin ... |
|
|
|
|
|
|
|
| A type of oil that is less expensive and not quite as flavorful as higher grades, making it very suitable as cooking oil for fried foods. When rated, this oil has a maximum ... |
|
|
|
|
|
|
|
| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
