Olive Oil

Extra virgin olive oil is a vital component of the Mediterranean diet. Numerous studies have proved the health benefits of olive oil. It makes almost everything taste better.

While humans have grown olives and crushed them into oil for hundreds of years, many people still know very little about Liquid Gold. Slick marketing and disconcerted information just add confusion.

Even though entire classes (even college curriculums) are dedicated to the production of this staple, its health benefits and culinary applications There are a few things that everyone needs to know about this important ingredient.

Olive oils aren't made equal

Olive oil producers and olive oil producers are faced with a variety of ever-changing conditions and make choices according to the tools at their disposal and the market they intend to target.

Producers of extra virgin olive oils of the best quality must be able to manage every step with determination and competence.

Extra virgin refers to the fact that the oil has no taste issues and has passed a string of lab tests. This oil is only created by juicing olives and contains no other ingredients.

Quality is important

Extra virgin olive oil of high quality is not only delicious , but it also has more health benefits than lower-grade oils such as virgin olive oil, or pure olive oil.

Even the oils that are virgin can vary in quality and value. Extra virgin olive oils with higher antioxidant levels will last longer than other oils and offer more nutrients.

It's a good thing to be bitter

Olive oil made from fresh olives is bitter. The bitterness of olive oil indicates that it contains the nutritious nutrients we're looking for when we make the decision cooking oils.

The positive side is that consumers aren't afraid of bitter tastes like they used to. In other categories, such as coffee, chocolates, and beer, bitter profiles have become ever more popular and associated with well-crafted products.

Keep it in good condition.

Extra virgin olive oil begins losing its value when it is made. Exposed to heat, air and light dramatically quicken the shelf-life. The majority cooking oils is no longer considered to be extra virgin once it is consumed.

It's like if you spent more for a Ferrari but you only got to drive an Kia the first time you've been driving.

Every bottle you purchase should be labeled with a harvest date and/or bottling date. The earlier the date, the better. It is unlikely to find a "best before" date if it's less than a year away.

Keep it tightly closed in a dark, cool cabinet. Once you open the bottle (or the tin) make sure to use it within a month or two.

It is useful for anything.

Everyone should be aware that cooking oils can be utilized to replace less healthy fats in practically every dish.

From baking and poaching, to deep-frying to sauteing substituting butter or seed oils with extra virgin olive oils isn't only the healthiest option and the most nutritious, but your food will also taste better too.