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Virgins -- Extra and Un
Oils, of course. Vegetarians should be very aware of the oils they use. A
'good' olive oil can be a very healthy calorie source and virgin olive oils
are among the best.
What constitutes a virgin olive oil? And how does the phrase 'extra virgin'
figure in?
Simply put, the first pressing of an olive yields 'extra virgin olive oil'.
It is usually done without any heat, but it does not have to be so. By cold
pressing the olives -- using NO heat in the process -- the yield is a light,
mild flavored olive oil. If heat is applied, usually the label will not say
"cold pressed".
Olives pressed a second time, usually after some form of mechanized stirring,
yield 'virgin olive oil'. There is a bit more pungent flavor to virgin oil,
but it is still a lighter oil than an oil that does not have a virgin
attached!
Olive oil obtained from multiple pressings will have a more bitter taste. It
is still a healthy alternative, but will carry a much stronger flavor that
does not appeal universally.
With either virgin or extra virgin oil, use it for light sauteeing or as a
dipping or salad oil. Don't use it for high heat cooking. For that, use an
oil that is an admixture of canola with olive oils.
And all olive oils pack a whallop in the calorie department, so choose your
quantities carefully. Despite the calories, olive oils are good for your
heart, so bite the bullet on a higher cost and develop a taste for a good
quality virgin!
'good' olive oil can be a very healthy calorie source and virgin olive oils
are among the best.
What constitutes a virgin olive oil? And how does the phrase 'extra virgin'
figure in?
Simply put, the first pressing of an olive yields 'extra virgin olive oil'.
It is usually done without any heat, but it does not have to be so. By cold
pressing the olives -- using NO heat in the process -- the yield is a light,
mild flavored olive oil. If heat is applied, usually the label will not say
"cold pressed".
Olives pressed a second time, usually after some form of mechanized stirring,
yield 'virgin olive oil'. There is a bit more pungent flavor to virgin oil,
but it is still a lighter oil than an oil that does not have a virgin
attached!
Olive oil obtained from multiple pressings will have a more bitter taste. It
is still a healthy alternative, but will carry a much stronger flavor that
does not appeal universally.
With either virgin or extra virgin oil, use it for light sauteeing or as a
dipping or salad oil. Don't use it for high heat cooking. For that, use an
oil that is an admixture of canola with olive oils.
And all olive oils pack a whallop in the calorie department, so choose your
quantities carefully. Despite the calories, olive oils are good for your
heart, so bite the bullet on a higher cost and develop a taste for a good
quality virgin!
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1. Vegetarian recipes
2. Smoothie recipes
How? It's easy!
Privacy policy:
Your email address is safe;
we NEVER share our list.
