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Article: Keep two kinds of extra-virgin olive oil on hand
- Article from:
- Deseret News (Salt Lake City)
- Article date:
- August 31, 2009
- Author:
CopyrightCopyright 2009 Deseret News (Salt Lake City). Provided by ProQuest LLC. (Hide copyright information)
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Dear Martha: How do the grades of olive oil differ, and which
kind should I use for everyday cooking?
A: Extra-virgin olive oil, made from the first pressing of olives
after harvest, has a bright, fruity taste. Neither heat nor
chemicals are used to extract the oil (hence the labels "cold
pressed" or "cold extraction"), so it is the freshest and the most
healthful olive oil. Virgin olive oil is also extracted without heat
or chemicals but is more acidic than extra-virgin and may not be
from the first pressing. Bottles labeled "olive oil" or "pure olive
oil" typically contain blends from second or third pressings, with
virgin or extra-virgin oil added for flavor.
In the past, the price of ...