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 Chefs always have a bottle of their favorite olive oil in the kitchen: it is a gourmet cooking staple. Olive oil comes in every imaginable color and type, from light pale green to deepest emerald, and the flavor varies as well.
Olive oil has been used to enhance the flavor of food for thousands of years, and has its origins in the olive groves of the Mediterranean. Some common recipes that rely on olive oil for their distinctive taste are: bruschetta, Greek salad, pasta dishes, and many vinaigrettes.
Here are some things you should know about finding the perfect olive oil:
Price: How much you spend on a bottle of olive oil, which is generally an expensive item, really depends on what you are going to be using it for. If the olive oil will be used dip bread into, or drizzled on top of recipes and salads, you should buy the best oil you can afford. If your oil will be an ingredient in hot dishes like spaghetti sauce, you can go with a lighter oil that doesn’t cost so much.
Cold Pressed Oils Are The Best: If you are looking for the best quality of olive oil on the market, the label should read cold-pressed: cold pressed olive oils are produced by pitting the olives before they are pressed to extract their oil: this gives a much better flavor than pressing the olives with the pits in place. For drizzling, this oil will be superior in taste and smoothness.
Virgin or Extra Virgin?: Extra Virgin on an olive oil label means the olives used are at peak ripeness for oil extraction. They are cold pressed and they will produce the best possible flavor. Virgin olive oil uses a different grade of olives and a different method of pressing that ensures good flavor, but it not up to extra virgin standards.
Light and Extra Light: Darker olive oils are generally thought to be superior. Lighter oils are less expensive, because they use a mixture of oils that are of poorer quality than dark olive oil. Lighter oils may be fine for cooking and for use it recipes, but they will never have the richness and taste of more refined, darker oils.
Storing Olive Oil: Once you’ve decided on an oil that works for you, based on the above criteria, you must store your oil properly. Olives are a fruit, and your oil can spoil if you expose it to heat or light. Keep your oil in a cool, dark place, away from any extremes of temperature. If you buy your oil in a large can to save money, break it into smaller bottles and store them accordingly to minimize spoilage.
You have learned some important facts about olive oil: how it is produced, the different varieties available, and what works best for your personal cooking needs. Armed with this knowledge, you can find the best oil, or even two best oils, for you. Consider buying a cheaper bottle for cooking, and a more expensive bottle for salads and drizzling.
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