Olive Oil: Where to Start
Want to cut through the confusion in choosing an olive oil? Articles to come will delve into further detail, but here are a few major points on the different types:
Extra virgin olive oil is the most flavorful and there's a wide range of flavors to choose from, depending on the type of olives used, country of origin, and production methods; this type of oil is the most versatile, from cooking to simply using as a table oil for bread or salads.
Olive oil, sometimes called "classic" or "pure", is a milder flavor suitable for cooking.
Light-tasting olive oil does not have fewer calories, just less flavor (purposefully). This lack of flavor doesn't alter the taste of a prepared dish, but still contributes the nutrients present in the oil.
Those are the three basic options you'll be confronted with in any grocery store aisle. When in doubt, go with a real extra virgin olive oil and you'll be satisfied with the results, however you use it.
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