Tag Archives: Olive Oil

A Lesson on Oils…

12 Jul

Oils are something that we use every day, whether it be for cooking, skincare, hair care, or even motor vehicles. Of course we will focus on cooking, but the way that we use oil in cooking is just as diverse as its other uses. Here is a lesson on oils…

Oils are a type of fat that remains liquid at room temperature. Cooking oils are refined from various seeds, plants and vegetables.

Fats break down at different temperatures. The temperature at which a given fat begins to break down and smoke is known as its smoke point. Choose fats with higher smoke points for high temperature cooking such as deep-frying and sautéing. If a fat with low smoke point is used for high temperature cooking, it may break down, burn and impart undesirable flavors.

Vegetable Oil

Vegetable oils are extracted from a variety of plants, including corn, cottonseed, peanuts and soybeans, by pressure or chemical solvents. The oil is then refined and cleaned to remove unwanted colors odors or flavors. Vegetable oils are virtually odorless and have a neutral flavor. Because they contain no animal products, they are cholesterol- free. If a commercial product contains only one type of oil, it is labeled “pure”. Products labeled “vegetable oil” are blended from several sources. Products labeled “salad oil” are highly refined blends of vegetable oil.

Canola Oil

Canola Oil is processed from rapeseeds. Its popularity is growing rapidly because it contains no cholesterol and has high percentage of monounsaturated fat. Canola oil is useful for frying and general cooking because it has no flavor and a higher smoke point.

Walnut Oil

Nut oils are extracted from a variety of nuts and are almost always packaged as a “pure” product, never blended. A nut oil should have the strong flavor and aroma from the nut from which it was processed. Popular examples are walnut and hazelnuts oils. These oils are used to give flavor to salad dressing, marinades and other dishes. But heat diminishes their flavor, so nut oils are not recommended for frying or baking. Nut oils tend to go rancid quickly and therefore are usually packaged in small containers.

Olive Oil

Olive Oil is the only oil extracted from a fruit rather than a seed, nut or grain. For further reading on olive oil, go to EVOO Tid Bits….

I hope you learned something new today.

Mmm take a bite out of that!

EVOO Tid Bits…

23 Jun

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!