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Various Types of Olive Oil

Source of Recipe

Cooking Club
When shopping for olive oil, there are three main choices: regular, extra-virgin and light. Extra-virgin olive oil, the highest grade, comes from the first pressing of the olives; it's low in acid and usually has the most pronounced and complex flavors. To be labeled as extra-virgin, the oil must meet several flavor criteria and contain less than 1 percent acid. The more sophisticated (and more expensive) extra-virgin oils are best consumed uncooked in salad dressings or drizzled over meat and vegetables; cooking tends to dissipate much of their wonderful flavors. The less expensive extra-virgin oils, however, can be used for cooking, as well as in uncooked preparations.

Olive oil, sometimes called pure olive oil, usually comes from refined oil. First-pressed oil that doesn't meet the strict criteria to become extra-virgin is refined to remove color and taste. Extra-virgin oil is mixed with this refined oil to give it color and flavor. This type of olive oil is less expensive than extra-virgin. It's good for cooking or for blending into salad dressings.

Light olive oil is not reduced in calories or fat. Rather, it is refined oil to which only a small amount of extra-virgin olive oil has been added to give it a light color and flavor. Many people prefer it because of its mild flavor.

The various kinds of olives, soils and climates account for many of the flavor differences among oils. To learn more about olive oil, keep your eyes open for an olive oil tasting in your community or host your own for a group of friends. Purchase several different types and brands of olive oil and serve them with a neutral-flavored bread. Have guests record their impressions as they sample the oils, much as you would do for a wine tasting, and then compare notes.

How should olive oil be stored, and how long does it keep?

Commercial olive oil should be stored in a cool, dark place, away from heat and light, in a tightly closed container. Shelf life varies from three months to three or so years, depending on the types of olives used and how the oil was handled. If you live in a region that is hot and humid, or if you use olive oil infrequently, you also can store it in the refrigerator to extend its shelf life. It turns cloudy when it's cold, but this does not affect taste. The cloudiness disappears when the oil warms up to room temperature.

You can tell when olive oil begins to deteriorate by tasting it. If it has lost its sweet olive flavor and leaves an unpleasant aftertaste, it's time to replace it. To determine if olive oil has spoiled, smell it. If it has a pungent, harsh odor, it's rancid and should be discarded.