Rich in vitamins and minerals, olive oil comes in a variety of grades, each with its own flavor.
Olive oil -- a rich, fragrant and healthy oil that serves as the foundation of the Mediterranean diet -- is available in a number of "grades" determined by how it is made, the oleic acid level (an omega-9 fatty acid and the primary acid in olive oil) and the flavor. Like grapes, the 2,500 types of olives in the world are affected by factors such as soil and temperature, which lead to varied grades of oil and the qualities they exhibit. Most household cupboards contain three grades of olive oil: regular, virgin and extra virgin, which, in turn, are broken into various categories. Determining which oil to use doesn't need to be a difficult task and, in most cases, is a matter of personal taste. Add this to my Recipe Box.
Instructions
In Cooking
1. Use a regular olive oil when sauteing foods as it doesn't leave a strong olive flavor and works to coat and brown food well without producing smoke. Regular olive oil is typically a blend of refined oils and virgin oils. The level of oleic acid, an omega fatty acid that does little to the oil's overall flavor but instead is used to determine the oil's grade, is usually around one percent, between that of extra virgin oil and virgin oil. As it is a blend of oils, regular olive oil is typically filtered with charcoal and treated with chemicals to balance its taste, while the other grades are not. This filtering also removes the minute particles of olives found in other grades, which gives them their varying degrees of flavor.
2. Use virgin olive oil for preparing meats, soups and other dishes. Virgin oil is made by mechanical means and, along with extra virgin oil yet unlike regular oil, is not subjected to temperature changes that otherwise alter or deteriorate the olives, a defect called "fustiness." Virgin olive oil may have some other defects like a vinegar taste produced during fermentation, and it also has the highest level of oleic acid -- about 2 percent. It has a less pronounced taste than extra virgin oil and holds up to high heat without producing smoke.
3. Apply extra virgin olive oil to dishes like salads and pastas and as a garnish to finished products in the form of a light drizzle or glaze to give the dish a distinct olive flavor. Extra virgin oil may also be used as a butter substitute on breads as it is healthier and more pronounced. This oil has a superior quality and a much sharper, more intense taste. Extra virgin olive oil is also the richest in antioxidants. It is made by mechanical means, has the lowest oleic acid level (less than one percent) and is typically completely free of defects like fustiness, aftertastes caused by fermentation and "mustiness" or moldy flavoring resulting from the olives being stored for too long before they are pressed.
Other Uses
4. Take two tablespoons of extra virgin olive oil a day to benefit overall health. Olive oil, especially extra virgin oil, is rich in antioxidants and essential vitamins and minerals. Its high polyphenol content has shown to benefit cardiovascular health and it is proven to be an anti-inflammatory.
5. Use virgin olive oil on the skin and in the hair as a beauty treatment. Virgin oil is less expensive than extra virgin oil and therefore can be used without breaking the bank. Virgin oil is rich in antioxidants that serve to exfoliate and add a healthy shine to the hair and skin.
6. Apply a few drops of regular, refined olive oil and a few drops of lemon juice to a soft rag and use to clean floors to give them a protective coat and a pronounced shine. Regular olive oil may also be used to polish just about any surface and may be added to candle holders to prevent the buildup of wax.
7. Cleanse the air of smoke and brighten rooms by filling oil lamps with regular olive oil. These lamps can be something as simple as a mason jar. Olive oil is a clean burning fuel that produces no smoke while leaving the room with a pleasant odor. About a half cup will burn for about 8 hours. Should the lamp be tipped over, the oil will smolder and extinguish the flames, unlike other lamp oils.
Tags: extra virgin, oleic acid, virgin olive, extra virgin, olive flavor, acid level