Olive Oil
Olive oil has a very distinctive flavor and has become more prominent in American cooking today. Gradings of olive oils are determined by the methods of extraction and the acid content of the oil.

Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and the virgin at 4%.

Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter aftertaste.

Pomace olive oil is refined from the final pressings while under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them in a recipe calling for olive oil.

Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.


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