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Culinary Dictionary
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| Category: Other food products |
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Olive Oil | ||
 Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Methods of extraction and the acid content of the remaining oil determine the grade of the oil: virgin oils are those obtained from the first pressing of the olive without any further refinement. The finest olive oil is extra virgin, with an acid content of 1%; followed by superfine at 1.5%; fine at 3%; virgin at 4%. Pure olive oils have been extracted by heat and contain 100% olive oil. Their flavor can have a harsh, bitter aftertaste. Pomace olive oil is refined through the final pressing, heating and pressure processes. Its taste is inferior to other olive oils and thus should never serve as a substitute. Olive oil becomes rancid very easily, especially when exposed to heat or light. Always store tightly sealed in a cool, dark place. |