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Article: LIQUID GOLD HERE'S THE SKINNY ON THE 'GOOD' FAT - OLIVE OIL.(Life and Arts)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 4, 2009
CopyrightCOPYRIGHT 2009 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of Thomson Scientific by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: GINA KIM Sacramento Bee
Olive oil is one of the few fats still considered good for you. High in monounsaturated fat, it's believed to contribute to lowering levels of "bad cholesterol." What should you know before you buy it or cook with it? We asked the experts, and now we can help you decipher olive-oil tastes, terms - and even delicious recipes that might make you forget what you paid for the good stuff.
GLOSSARY
-Extra-virgin olive oil: The highest grade of olive oil, this oil is made by mechanical means without high heat or chemicals. It has a free acidity of not more than 0.8 grams per 100 grams and no defects. It can be made ...