When Should You Buy Extra Virgin Olive Oil?
When it comes to confusing labels and prices, I believe olive oil is second only to wine. Once you get to grips with everything to do with virginity, you have to grapple with the question of the region, and it can be difficult to know which one you “should” cook with.
In its simplest form, “olive oil” is simply oil extracted from the fruit of the olive tree, which can be “refined” or “unrefined.” “Refined” sounds more sophisticated and, according to The Kitchn , while it removes the “imperfections” of the oil, it can also remove color and aroma. Unrefined olive oil is divided into two categories: virgin olive oil and virgin olive oil. However, as a general rule of thumb, when buying olive oil, you are more likely to see these three foods:
- “Regular” Olive Oil: The bottle will simply say “olive oil” or “pure olive oil” to try to rise above its position. It is usually a mixture of virgin olive oil and refined olive oil, which means that at least part of it has been thermally and / or chemically treated. It has a fairly neutral flavor and can be used for all-purpose cooking.
- Extra virgin olive oil : “EVOO” if you are a recent food blogger. It is a good unrefined food with the most color, flavor, and antioxidants. You can use this for cooking – just know that it has a fairly low smoke point (325 to 375 ° F) and that frying over high heat will wear away the flavor of the oil , so save the fancy stuff for finishing and (possibly) light frying.
- “Light” oil: this oil is not high in calories, but has aroma and color. It is refined and has a higher smoke point of 465 ° F, so feel free to use it for frying.
Unfortunately, some olive oils are cheating . It makes sense because luxury makes us all liars. (I always feel like I am actively being cheated in these fancy olive oil shops.) Luckily, we have several ways to ensure you are not cheated when you buy expensive items, including checking for an approval seal and looking for a variety .
Once you have a bottle of this good oil, save it for tasting and save the frying for the smaller bottles. The flavor of extra virgin olive oil varies from region to region and can be herbal, pungent or sweet, and I hate to see you miss out on this trip.