How to Use Extra Virgin Olive Oil, Virgin Olive Oil and Refined Olive Oil

From a cooking standpoint, any olive oil will do. How the oil is to be used and your personal taste preference should help you decide which oil is the right choice for you. Olive oil has good fat (also contains a lot of calories) and should be considered when making recipes that call for oil. Extra virgin olive oil is not usually used in baked goods.

Difficulty: Easy

Instructions

1. Extra virgin oil is the most expensive olive oil. EVOO loses much of its distinctive flavor when heated, so from an economic standpoint it is not the best choice for sautéing or baking. EVOO’s distinct flavor shines in cold dishes, salad dressings. EVOO can be used as dipping oil for bread by adding some red pepper flakes along with some dried oregano and basil.

2. Virgin olive oils are suitable in cooked and cold dishes. Virgin olive oil is a good all-purpose oil, especially if you plan to keep only one type of olive oil on hand. Virgin olive oil is less expensive than extra virgin olive oil.

3. Refined olive oils are labeled “pure”, “100% olive oil”, or “extra light”. Refined olive oil is blended with virgin oil, which provides the olive flavor and adds the yellow color. Refined oils are economical and an excellent choice for frying, sautéing and baking. Their mild flavor allows the dishes other flavor components to come through.

4. Don’t be misled by the label “extra light” olive oil. It refers to the mild flavor and very pale color of the oil, not its calorie content.

[poe9368]

on 10/29/2009 Very good information on How to Use Extra Virgin Olive Oil, Virgin Olive Oil and Refined Olive Oil. Lays it out simply and concisely.