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The Ultimate Guide to Olive Oil: How to Choose The Best Product - The Cards We Drew

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No ResultView All ResultNo ResultView All ResultNo ResultView All ResultHave you ever wondered what the big deal is about olive oil? Why some people prefer it over butter? And, what are the health benefits&nbsp;that make it such a popular choice? Well, olive oil is rich in the polyunsaturated fat called oleic acid, which reduces inflammation, promotes better circulation, reduces the risks of type 2 diabetes and might fight cancer. This is just one of the many amazing healthy benefits&nbsp;of olive oil, or “liquid gold” as it is sometimes called. The oil has been a staple of Mediterranean&nbsp;cuisine for centuries because of its rich palette of flavors and aromas.The flavors primarily fall into two major categories: grassy and floral, and sometimes buttery. Grassy olive oils tend to have flavor notes of vegetables like, artichokes, asparagus, almond, cucumber, tomato leaves, green apples, etc. Floral oils carry notes of citrus, flowers and fruit like pears. Both types, regardless of bitterness or sweetness, generate a flavor that’s unique, velvety smooth and compatible with many other foods.Olives are grown on trees, called olive trees. The olive tree&nbsp;has been revered and the fruit used since at least 3500 B.C. The oil was used in religious ceremonies, lamp lighting and cooking. One ancient&nbsp;Hebrew law&nbsp;that prohibited destroying any olive tree&nbsp;is still followed by some people today.Table of ContentsMost olive oil comes from the Mediterranean Basin, which includes Greece, Italy, Turkey, Spain, Portugal, and Tunisia. Olives grow on trees, and they rank high among the core food plants that feed people in this region and all over the world through exports. This delicious ingredient is manufactured in the five leading countries already mentioned, those countries around the Mediterranean&nbsp;Basin, but California&nbsp;in the United States, various countries in South America and Australia also produce significant amounts of the product. Other states and countries are rapidly trying to start fledgling industries, and any of these operations could achieve the success that California&nbsp;has had in muscling in on France’s time-tested reputation for wine.The core foods of the region include olives, grapes and wheat, and the regional cuisine features olives and olive oil prominently. Olive oil is pressed from the olives that grow throughout the region and used in cosmetics, foods, pharmaceuticals, salad dressings&nbsp;and sauté pans. This oil is actually a liquid fat at room temperature that’s obtained from the fruit of the olive tree, also known as Olea europaea.According to the International Olive Oil Council, there are five main types of olive oil:Made from the first pressing of the olives, EVOO&nbsp;has less than 0.8 grams of acidity&nbsp;per 100 grams. The high quality&nbsp;and minimal processing delivers the freshest and most natural product, which is loaded with&nbsp;healthy antioxidants, vitamin E and phytosterols.Virgin olive oil is manufactured in the same way as EVOO, but the oil is of a lower quality because of the olives used. The acid might rise as high as 2.0 grams per 100 grams.The oil is adulterated by adding hot water to further extract oil from the olive paste. The quality makes it unsuitable for human consumption, and the acid rises higher than 2.0 grams per 100 grams.Lampante oil is refined to deodorize the oil and remove some of the acidity. Refined olive oil should have an acidity&nbsp;no higher than 3.0 grams per 100 grams.Products labeled simply “Olive Oil” combine natural olive oils and refined olive oil to get a weak version of the product that’s suitable for eating and cooking. The acid is limited to 1.0 grams of acid per 100 grams of oil.You might come across something labeled “pomace oil” but you should avoid this product because it’s made from chemical solvents and leftover pulp. Nothing is left of what makes olive oil attractive, and the mislabeling has generated controversy in many countries like Britain and Spain.Like fine grapes or honey, each brand carries a unique flavor and aroma profile that consumers can compare to their taste preferences like wine. That’s because the composition of the oil varies widely based on the number of fatty acids, minerals in the soil, amount of rain and sun the olive trees&nbsp;receive and other subtle factors involved in the extraction process.You can view this&nbsp;video&nbsp;on how this oil is made. The basics of the&nbsp;extraction process&nbsp;follow this procedure, and most oil producers&nbsp;follow these steps:Choosing the best variety&nbsp;depends on its use. Some lower quality&nbsp;oils are suitable for cooking large quantities of fried foods, similar to vegetable oil, and some oils can be used in lamps and industrial processes.Most experts recommend choosing a boutique (small batch) oil that represents long-established extraction operations of the boutique variety. That’s primarily for making salad dressings, creating a winning pesto sauce and finishing pasta dishes and soups. However, you can choose lower quality&nbsp;refined oil for frying, especially when cooking in large quantities. These will generally have a lower smoke point&nbsp;which helps in preserving the flavor of the food.Like any product, the final answer depends on your personal preferences. You might prefer a grassy or floral olive oil, or your flavor preference might follow the oils of a particular country or region. In general, olives grow best in poorly aerated soil of sand and limestone and in conditions where the winters are rainy and the summers dry and hot.The best tips for buying good a olive oil&nbsp;should include information about storing it to prevent deterioration of the product caused by exposure to air, light and oxygen. It’s also helpful to check for the harvest date&nbsp;and ensure that it is not too far back. The&nbsp;following tips&nbsp;can help you make the most of your olive oil:Scouring multiple sources, the following recommendations might guide you in the process of choosing an olive oil.This is an outstanding choice that’s great for finishing gourmet dishes with a refreshing drizzle of EVOO. The oil is well-balanced between fruity&nbsp;and complex bitter flavors.EVOO an be used straight up as a dip for bread in lieu of butter. You can also finish your favorite dishes with a drizzle of EVOO&nbsp;or use the oil as the primary ingredient in a fine pesto. You can flavor your dipping oil with your desired herbs and spices that might include basil, thyme, oregano, garlic, salt, cracked black pepper, cayenne pepper and red pepper flakes.This is a great California olive oil&nbsp;for all-round cooking because it’s affordable and available in three flavors. It’s great for cooking, finishing and making signature vinaigrette dressing for salad, vegetables and pickled items.EVOO RecipeEVOO works especially well for roasting or grilling vegetables. Just coat the vegetables with a light coating of&nbsp;EVOO sprinkles with salt or your favorite herbs and roast at 400 degrees for 20 to 40 minutes, turning the vegetables after two-thirds of the cooking time. If grilling, grill to desired doneness and caramelization on each side.As previously mentioned, it’s best to choose a high-quality EVOO&nbsp;or virgin olive oil for cooking. You should choose an oil for cooking based on one that you like for its raw flavor. It’s like wine — you should never cook with wine that you wouldn’t drink. The same holds true for not choosing an oil that you wouldn’t use for salad dressing or finishing dishes.Spanish EVOOs&nbsp;and VOOs are excellent for both raw and cooked foods, and you can use almost any cooking technique with olive oil. Of course, using raw oil compliments salads and adds the perfect finish to a pasta dish or pizza. However, you can use this oil in a variety of cooking techniques that include:EVOO or VOO RecipeYou can use virgin olive oil in this recipe for aioli, also known as garlic mayonnaise. When I make this recipe, I cut a garlic bulb in half, and rub the surfaces with the oil. I then roast a garlic, cut side down, at 350-degree Fahrenheit for 30 to 40 minutes. I use about one-third of the roasted garlic for the recipe, and reserve the rest to flavor your favorite foods. I then mash the garlic, stir in two egg yolks and 4 teaspoons of lemon juice. Next, I whip until thick and creamy, then begin adding ¾ cup of EVOO&nbsp;or VOO a few drops at a time at first. As the sauce begins to emulsify, you can add increasingly more oil, which is what I like to do.You can use EVOO&nbsp;in baked breads and other savory dishes, but did you know that many people enjoy this flavor in sweet baked goods? Most people choose a floral variety because the fruity&nbsp;taste complements sweet pastries, cakes and pies. Spain&nbsp;features pure oils with floral profiles, but chefs who like savory recipes might prefer an Italian variety&nbsp;because they generally feature a grassy flavor profile.EVOO RecipeYou can substitute EVOO&nbsp;or VOO for oil or butter in almost any baking recipe. Use a 3:4 ratio of oil to butter or an equal amount when replacing another oil. Delicate oils work best — such as Arbequina. However, you can use a stronger variety when mixing it with strong chocolate. Don’t substitute for the butter in recipes where whipped butter provides part of the rising process.You’ll get the hang of buying the right high quality olive oil&nbsp;in no time if you expand your cooking with it to use up your supply. Fortunately, tasting and falling in love with a brand is the right way to choose your favorite. You might discover different favorites for different dishes. Ideally, you should keep a spare bottle that you don’t open until you’ve used all of the first bottle. The oil will keep longer when not exposed to light, heat or oxygen...................Plugin Install : Popular Post Widget need JNews - View Counter to be installedAbout UsPrivacy Policy© 2021 The Cards We DrewNo ResultView All Result

No ResultView All ResultNo ResultView All ResultNo ResultView All ResultHave you ever wondered what the big deal is about olive oil? Why some people prefer it over butter? And, what are the health benefits&nbsp;that make it such a popular choice? Well, olive oil is rich in the polyunsaturated fat called oleic acid, which reduces inflammation, promotes better circulation, reduces the risks of type 2 diabetes and might fight cancer. This is just one of the many amazing healthy benefits&nbsp;of olive oil, or “liquid gold” as it is sometimes called. The oil has been a staple of...

The Ultimate Guide to Olive Oil: How to Choose The Best Product - The Cards We Drew

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