Olive Oil Basics
Olive Oils for Every Type of Cook
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Olive Oil Quick Facts
# Most "Italian" olive oils don't even use Italian olives. In fact, they mostly use olives that come from Spain's south eastern region of Andalucia.
# For pure Italian olive oil look for the label that says "100% Italian olives." Click here for information about the "Olive Oil Scandal
# High cost does not mean higher quality you have to taste it.
Want to know more about the history of olive oil
The Right Type of Olive Oil
** If you like to dip bread into olive oil as an appetizer, or for pouring on salads, choose a higher-grade extra virgin olive oil.
** Usually this means that it's more expensive, but it will also have a better flavor, which anyone can appreciate when eating olive oil in this fashion.
** If you only use olive oil for cooking, the grade is less important because it will blend with the other flavors that you are cooking with.
** Lower-grade olive oil will save you more money in the long run, if it is primarily for cooking purposes.
** Virgin or less than virgin is usually fine.
** However, if the oil is one of the main flavors of the dish, you will want to go with a higher grade. Gourmets will insist on extra virgin oil for all uses including cooking although they may use a cheaper extra virgin for cooking than for finishing dishes.
* '''Choose the strength carefully.'''
** For robust meaty pastas and anything spicy, a stronger flavored olive oil is best because it will match the other strong flavors in the dish.
** For dipping bread, choose something slightly lighter, fruiter and more mild. Also try a flavored olive oil, which is quite tasty for dipping and drizzling on salads.
* '''Buy more than one bottle.'''
** Try a few different brands, grades, and strengths of olive oil.
** Smell and taste them side by side to see which is more pungent, fruity, etc.
** Olive oil is like wine, varying in body, flavor, and color. Each one will work differently when you use it for different things.
*** For an excellent Web site that discusses the tasting of olive oils, from the aroma to terms, to classifications and more, please visit the Olive Oil Source
Deciphering Olive Oil Jargon
Here is an explanation, in plain speak, of the terminology that you will typically see on a bottle of olive oil. If you are interested in learning more about olive oil, including production statistics, methods, and more, please visit the excellent Web site, OliveOil.com
* '''Grade '''
olive oil is getting better all the time.
* California Olive Ranch
* Filippo Berio