Olive Oil
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
* '''Dipping'''
** 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.
* '''Cooking'''
** 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 '''
**
California olive oil is getting better all the time.
Some Manufacturers
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Agrumato
*
Bertolli
*
Bevian
*
California Olive Ranch
*
Colavita
*
Consorzio
*
Filippo Berio
*
Lucini
*
Monino
*
Planeta
