Color Considerations: Green olive oils come from unripe olives and impart a slightly bitter, pungent flavor. Emerald-tinged oils have fruity, grassy, and peppery flavors that dominate the foods in which you use them. These oils are great with neutral-flavored foods that allow their bold flavors to shine. […]
Read more →Lower-quality oils: Some olive oil is further refined after the first pressing. These three types of oils can no longer bear the title “virgin.” When virgin oils are not fit for human consumption (because of poor flavor, an acidity level greater than 3.3 percent, or an unpleasant […]
Read more →At the head of the olive oil class sit the extra-virgins, followed closely by the virgins. The difference between two oils and where they rank in the following hierarchy may be just half a percentage point of acidity. However, that is all it takes to distinguish between […]
Read more →Marking the Grades: There are three basic grades of edible olive oil, and several types within each grade. Extra virgin includes “premium extra virgin” and “extra virgin”; virgin comprises “fine virgin,” “virgin,” and “semifine virgin”; and olive oil includes what used to be called “pure olive oil” […]
Read more →Where in the World? When buying olive oil, you’ll see varieties from all over the globe. Most of the world’s supply is produced from olives grown in Spain, Italy, and Greece, but other areas, including France and California, are in on the fun, too. Here’s what you […]
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