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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 Olive Oil Olive oil known as "Refined Oil" is obtained from refining virgin olive oil that has defects.

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 names given to these products do not necessarily determine the quality or grade of the oil, although the name may include the grade of the oil such as "Light Extra Virgin Olive Oil" or "Mild in Taste, 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.

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 acidity levels are greater than extra virgin grades, ranging from 1.

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 popular in the United States as well.

Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting   Oils and Fats Purchasing Tips Purchasing Tips A product labeled "whipped butter" is regular butter that has had air beaten into it in order to increase the volume and to make it easier to spread.

Use this ingredient equivalent chart to find out how much of an ingredient you need when your recipe suggests an unfamiliar quantity. A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - PQ - R - S - T - U - V - W - X - Y - Z  N - Ingredients Ingredient Amount Equivalents Navy Beans, dried 1 lb.

  England | Spain | Greece | Other Countries and Regions   England Worcestershire Sauce A popular condiment that has a savory flavor and is used to season a wide variety of dishes.

Types of Dips | Common Base Ingredients Dips are most often prepared with a mixture of ingredients that complement other foods including raw vegetables, chips, crackers, or toast, which are dipped into the mixture; hence the name, dip.

Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.

Garlic Yield | Garlic Preparation | Garlic Cooking | Tips Garlic A bulbous plant consisting of single head containing smaller bulbs or cloves individually wrapped in papery skins, which are all wrapped tightly together with another layer of dry papery skin, forming the bulb head.

When preparing fish you want to be sure that the fish is handled properly to ensure it is safe to eat. There are several cooking methods that include baking, frying, and grilling, which all result in a little different taste for the fish when it is done cooking.

Flat Breads Flat breads are made from both leavened and unleavened doughs. Both types have a general flat shape, although leavened flat breads are generally a bit taller and have a softer texture than unleavened flat breads.

Radish Preparation | Radish Cooking Tips Radishes A root vegetable related to the turnip and horseradish family, with a crisp texture and a peppery hot flavor.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.