Picking the Oils for Shrimp with Linguine & Lemon Capers

Video Transcript

"Hi, this is Bill Lyons on behalf of Expert Village segment number three of our lemon caper and linguine dinner. The next step in this meal that we are preparing is the selection of the oil that we are going to use to prepare the sauce for our meal. There are different kinds of oils, as we all know. There’s vegetable oil, canola oil and olive oil. This particular menu requires that we use olive oil, olive oil is one of those magical ingredients that have lots of pungent flavors but there is a bunch of different kinds of olive oils that we all know about. Light olive oil, cold pressed olive oil and your basic olive oils. My preference usually for this menu item is to go with either a light olive oil or the cold pressed olive oils, a light olive oil is a lighter easier flavor, cold pressed olive oil, is olive’s, olives that are prepared from the colder olives toward the end of season, where the oil, the olive oil is a little healthier for your heart. So today, I’m using the cold pressed olive oil, that’s my personal preference it’s a little bit more flavorful, a little richer, and it’s also a healthier variety of olive oil to be using. So in the next segment we’ll talk next about using this to prepare our lemon oil which will be the ingredient to prepare our sauce. "