Extra Virgin Olive Oil
A Fine Choice among Olive Oils
You may have heard of the term extra virgin olive oil, although you may not actually be sure what it is. "Extra virgin" means that this flavorful oil variety is made by the first pressing of olives that have been ripened on the tree. Extra Virgin Olive Oil is monounsaturated, making it the worldwide oil of choice when cooking.
Several varieties of extra virgin olive oil are produced in the United States, most of which are produced in California. You'll also find varieties that have been imported from countries such as Greece, Italy, Spain, and France. The way the oil looks, smells, and tastes can differ depending on where the olives were grown and the crop's condition.
An olive oils' acidity determines the grade that it is given. You'll find the best available have been cold-pressed, which is a pressure-based process devoid of chemicals. This process is used to make an olive oil with a low acidity level. Extra virgin olive oil has quite a low level; in fact it is usually only about one percent.
After the classification of extra virgin olive oil, all other varieties are given their classification in order of rising acidity. You'll find that the virgin variety's levels range from one percent to three percent. Fino is actually a mixture of virgin and extra virgin olive oils. Varieties labeled pure olive oil or just as olive oil are usually a mixture of refined olive oil, as well as extra virgin or virgin olive oil.
Not only is extra virgin olive oil thought to be the fruitiest and finest variety, but it is also the priciest. Its color can range from a light champagne color to a green/gold color to even a vivid green. The deeper the oil's color, the more intense its flavor can be.
Have you ever noticed a variety called light extra virgin olive oil? It contains both the same amount of monounsaturated fat and calories as regular olive oil. It is dubbed light because of its smell and color, although it doesn't taste like classic olive oil. Its light flavor makes it ideal for use when baking and/or cooking recipes where a strong olive oil flavor isn't wanted. Its smoke point is higher than olive oil's, which means you can use it to fry foods, although it can lose its flavor when temperatures get high.
When storing extra virgin olive oil, it can be kept for six months in a cool, dry place. If refrigerated, it can keep for a year. But, be aware that colder temperatures can give it a cloudy texture and thicken so it isn't as easy to pour. But, when brought to room temperature, it will thin out and be clear.
Extra virgin olive oil is good for you, but considering each gram contains nine calories, it should be used in moderation.