Dec 21
This is a question that I am asked quite often. When we are grocery shopping, we find ourselves staring at shelves full of all types of olive oils........and price points. Why are some oils so expensive and why is 'extra virgin' so proudly printed on some of them? When it comes to Italian cooking, olive oil is one of the key ingredients so let's discuss a little bit about olive oil - what it is, the main types of oil and how it should be used...........
What is Olive Oil? We must remember that olives are a product of nature and like grapes for wine, every year yields a different harvest with unique flavors and qualities. The oil is then extracted from these oils using various methods, which will make those flavors and qualities vary even more.
What Are The Different Types of Olive Oil? Extra Virgin Olive Oil is the top grade. This oil is naturally extracted from the first cold press and has very low acidity and a great taste. Virgin Olive Oil is extracted the same way, however has a bit more acidity but still has some great flavor. After that, you get into blended and refined oils such as pomace olive oil, in which the oil is extracted using heat and/or solvents.
How Should It Be Used? My rules for using olive oils are this simple: 1. If I am not going to heat the oil and use it in a salad or as a garnish, I used the good stuff such as an Extra Virgin Olive Oil. If I plan on heating it to saute proteins or vegetables, then I will use something that is a lower grade (and cheaper). I figure that if I am not heating it, I want to taste the pure oil flavor and let that stand out. However, if I am heating it and it becomes a component ingredient, the flavors from the oil are going to be masked anyhow so why spend the extra money if you don't get credit for it?
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