Rachael Ray coined the phrase “EVOO”, and because of this, many people have made Extra Virgin Olive Oil a staple in their kitchen. But how much do you really know about this wonderful flavorful oil? Here are some facts about this delectable oil that comes from such a little fruit.
Did you know that…
- olive oil is the only oil that is extracted from a fruit rather than a seed, nut, or grain.
- olive oils color can range from dark green to almost clear.
- color is not a good indication of flavor.
- light and heat are the #1 enemy of oils.
- you should keep olive oil in a cool dark place, tightly sealed because oxygen can make the oil go rancid.
- there are 3 label designations of olive oil; virgin, extra virgin, and pure.
- that the labels refer to the extent of processing used to extract the oil.
First Cold Pressed
- Virgin is 100% unadulterated olive oil, unheated, and without any chemical processing.
- Extra virgin olive oil is virgin oil with an acidity level of less than 1%.
- Pure olive oil is processed from the pulp left after the first pressing using heat and chemicals.
- olive oil can lower gallstone formation.
- if used regularly, olive oil can be used as protection against heart disease.
- vitamin E is most prevalent in the first press.
I hope that you learned something new this week.
There will be a test on this next week… Okay don’t get nervous, I was just joking. 😀
Class dismissed!
