You want to make a delicious dish? Start with olive oil. Two types of olive oil are recommended: Extra Virgin Olive Oil to enhance the flavor and health benefits, and light-colored Olive Oil to saute or use with complex flavors. This versatile Olive Oil is also exceptional for you.
Different types of olive oil
Extra virgin Olive Oil is the highest grade of Olive Oil. It is unprocessed, meaning it has not been heated and does not have an acidity above 1 percent. It will also have the strongest flavor and be the most expensive. Our Olive Oil experts recommend that you reserve Extra Virgin Olive Oil:
Virgin Olive Oil Also unprocessed with a pH level not higher than 2 per cent. This Olive Oil can be used to dip and make salad dressings.
Pure Olive Oil is a mix of refined and virgin Olive Oils. It has a pH of 1.5 percent and adds flavor to the food. It is milder than virgin Olive Oil, and it's great for sauteing and cooking.
A Better Understanding Of Olive Oil
Olive Oil comes in a variety of colors, including light and dark. It contains 120 calories per tablespoon and 14 grams fat. Olive Oil is rich in monounsaturated oil, which makes it different from other oils.
Monounsaturated fat is a substitute for saturated fat (fats solid at room temperature like butter, stick margarine and bacon grease) that helps to reduce LDL cholesterol, or "bad", while maintaining "good" HDL cholesterol.
This helps to lower the risk of developing heart disease. Research also shows that breast cancer is less common in women who eat a higher amount of monounsaturated fats.
Extra Virgin Olive Oil is rich in polyphenols, antioxidants which prevent blood vessel damage and lower blood pressure.
Olive Oil can be substituted for most saturated fats in cooking. For baking, we still prefer butter and shortening.
Olive Oil is like other fats. It takes your body longer to digest and use as energy. This usually means that you will feel satisfied for longer.
People who eat low-fat and high-carbohydrate diets are more likely to feel hungry. This can lead to excessive snacking.
Extra Virgin refers the acid content. Extra Virgin Olive Oil is low in acid and has a more fruity flavor than pure or virgin Olive Oil. The oil is more valuable if it has a lower acidity. But, it isn't as tasteful with oil as vinegar or lemons.
Olive Oil can last up to 6 months if stored in a cool, dark place. Olive Oil's shelf life can be extended by freezing or refrigerating it. Olive Oil will become solid when it is chilled or frozen. Bring olive oil to room temperature and liquefy according to the instructions.
