Know your olive oil
Olive oil is actually the juice of the olive,
and it is the only oil in the market that is extracted from a fresh fruit. Of
course, we've all read about the benefits of olive oil, and what it can do to
our skin and hair, and of course, we all believe that all Spanish beauties
bathe in this oil. But do we really know how to use this oil for everyday
cooking, more importantly, which grade of oil to use?
Perhaps not, which is why even though many in the world have switched to olive oil, we're still unsure about its usage. Time to get educated, then... To begin with, here's bursting the most famous olive oil myth in India: We should use Extra Virgin (EV) olive oil because it is
Extra virgin olive oil:
It is the highest grade olive oil with perfect aroma and flavour. EV oil is got from the first cold pressing of the olive fruit within 24 hours of harvesting. It is heavy, and its viscosity is higher than other grades of olive oil and therefore, it is mainly use is for preparing cold dishes: dressing salads, pasta, rice andvegetables, meat and fish.
Olive oil:
This variety is a combination of refined olive oil and EV olive oil. Refined olive oil is obtained by refining oil that does not possess optimum characteristics. After refining, the oil is blended with EV oilive ol. Olive oil is an intermediate grade oil the best. Well, not really. At least, not for preparing Indian dishes. EV olive oil may be best in flavour, but its flavour is so strong that it can change the taste of the dish! Also, deep-frying in EV olive oil is not advisable as it is heavy and viscous as compared to other grades of olive oil. Therefore, EV olive oil is suitable for only flavouring, dressings and condiments or for integrating foods - like making cold sauces, crushing ingredients and preparing Carpaccio or marinated dishes.
So then, what is the best option? Olive pomace oil. It is the cooking grade oil, and is used all over Italy, Spain and the Mediterranean for every type of cooking. Pomace oil is not costly, is light and has neutral with medium aroma and flavour, suitable for pan and deep frying, stir-fries, sautes and stews. It is also suitable for all types of body massage.
Olive pomace oil:
Perhaps not, which is why even though many in the world have switched to olive oil, we're still unsure about its usage. Time to get educated, then... To begin with, here's bursting the most famous olive oil myth in India: We should use Extra Virgin (EV) olive oil because it is
Extra virgin olive oil:
It is the highest grade olive oil with perfect aroma and flavour. EV oil is got from the first cold pressing of the olive fruit within 24 hours of harvesting. It is heavy, and its viscosity is higher than other grades of olive oil and therefore, it is mainly use is for preparing cold dishes: dressing salads, pasta, rice andvegetables, meat and fish.
Olive oil:
This variety is a combination of refined olive oil and EV olive oil. Refined olive oil is obtained by refining oil that does not possess optimum characteristics. After refining, the oil is blended with EV oilive ol. Olive oil is an intermediate grade oil the best. Well, not really. At least, not for preparing Indian dishes. EV olive oil may be best in flavour, but its flavour is so strong that it can change the taste of the dish! Also, deep-frying in EV olive oil is not advisable as it is heavy and viscous as compared to other grades of olive oil. Therefore, EV olive oil is suitable for only flavouring, dressings and condiments or for integrating foods - like making cold sauces, crushing ingredients and preparing Carpaccio or marinated dishes.
So then, what is the best option? Olive pomace oil. It is the cooking grade oil, and is used all over Italy, Spain and the Mediterranean for every type of cooking. Pomace oil is not costly, is light and has neutral with medium aroma and flavour, suitable for pan and deep frying, stir-fries, sautes and stews. It is also suitable for all types of body massage.
Olive pomace oil:
