Extra virgin olive oil is obtained from the olives by means of “cold” pressure. So the olives are pressed, no heating is used, and the extracted oil is considered to be the healthiest. It is high in antioxidants and low in acidity. That’s why extra virgin olive oil is always expensive. It preserves the best flavor and has darker color in comparison with the pure olive oil, which is usually refined with neutral flavor. Extra virgin and pure (refined) olive oil have different smoke points, i.e. the temperature, when the oil starts to burn is different. Due to the facts, mentioned above, extra virgin olive oil is perfect for salad dressings and marinating, while regular olive oil is good for sautéing, grilling and roasting.
Find a number of yummy recipes with extra virgin olive oil dressings in the cookbookEasy Peasy Tasty Salads
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