Olive Oil is a wonderful ingredient and one that is often used throughout the Mediterranean Diet, whether it be for cooking or for intensifying the flavor of the food.
I am often asked, what the differences are between the grades of olive oil and what is the best oil to cook with. I found a little video on YouTube which addresses the second part of that question and have added it below.
Bear in mind that my mom, Gracie, never used Extra Virgin Olive Oil in her cooking or frying.
Olive oil from Imperia in Liguria, Italy. (Photo credit: Wikipedia)
She always used either Virgin or Pure Olive oil for that purpose. Cost had a little to do with as she reserved the extra virgin stuff for drizzling on salads or grilled vegetables.
Extra Virgin Olive Oil is the first cold pressed and is not mixed, tampered or mechanically processed in any way. From that point on down the olive oils loose their fruity and peppery taste with a pure olive oil in my opinion working best for frying.
Check out Gracie’s Market Place to find some great deals on many fantastic Extra Virgin Olive Oils. Enjoy the video.
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