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All About Olive Oils




Source of Recipe


B. Smith
OLIVE OILS are low in saturated fats, and should -- in moderation -- be part of a healthy diet. All olive oils are graded according to how much acidity they contain and how they are processed. The lower the acidity, the higher the quality.


EXTRA-VIRGIN or VIRGIN OILS are made from the first oil to come from the olive. They usually have less than 1 percent acidity, and should always say "cold pressed" on the label. These are the fruitiest -- and most expensive -- olive oils. Color ranges from pale gold to deep green: usually the lighter the color, the milder the oil. Use these oils in salads, drizzled over vegetables, or for dipping crusty bread.

PURE OLIVE OIL is made from a blend of virgin olive oil and oil refined with solvents or chemicals. It's less expensive and lighter in color than the virgins, with a milder taste. It does not break down so readily at high temperatures, so it's best for cooking.

LIGHT OLIVE OIL is made exclusively from refined oils and has very little color or taste. It's useful in baking or cooking when you don't want a strong flavor, but want the health benefits of olive oil. Like all olive oils, it's low in saturated fat and cholesterol. But don't be fooled by the word "light" -- all olive oil has approximately 125 calories per teaspoon.