Olive oil
If you’re looking for the correct olive oil to use whether it be drizzling on salads or frying :
Extra virgin: Highest quality, least acidic (0.8%), produced solely from mechanical presses where no heat/chemicals are used, olives are ground to paste before the oil is cold-extracted via centrifuge or hydraulic press. Strong olive flavor and greenish tint. Smoke point: 320F
Virgin: Produced via cold press but higher acidity (not more than 2%). Smoke point: 420F
Olive oil/Pure: Blend of Virgin with refined olive oil. Creates a lower acidity than refined olive oil, but less intense flavor and color than extra virgin or virgin.
Light/Extra-light: Refers to color, fragrance, and taste, not fat/calorie content. Mild tasting. Smoke point: 468F
Source: Understanding Food Principles & Preparation by Amy Brown
- 9 months ago
- 0 notes
