THE "CHAMPAGNE" OF OILS
Olive oil is an excellent dietary fat which can be used directly on foods, or for cooking. It contains important fatty acids and lipase, making it an ideal healthy addition to the diet.
Although heat will affect its flavor, olive oil holds up to high temperatures better than other oils. With all of the different types (grades) of live oil on the market, many people ask, "Which one is best?" Generally, you get what you pay for.
Imported Olive Oil
Most imported olive oil is from Spain, Greece, and Italy. It is graded by international--standards for flavor, aroma, and acidity. Highly acidic oils (above 3.3 percent acidity) have an offensive taste and are neutralized by added chemical agents.
The following classifications are used for imported oils:
Extra Virgin: This is the highest quality. regarding taste and stability, and also the most expensive. Because extra virgin contains less than one percent natural acid, this grade has the greatest range of flavors. It is the most recommended of all olive oils.
Virgin; Contains between 1 and 3.3 percent acid which can adversely affect the taste. It is, however, still a good oil. When the budget is tight, use this oil for cooking and extra virgin for salads.
Pure: This oil has been neutralized with chemicals to higher than 3.3 percent acid. This is the lowest and cheapest grade with the least flavor. Not recommended.
US. Olive Oil
Olive oil from the U.S. is rated differently, of course. The FDA's grades are as follows:
Virgin: The highest grade and first pressing, but this does not have the variations of tastes like the different extra virgin imported oils. It is the most expensive of the U.S. types
Refined: This is the second pressing, with chemicals added to lower acidity. Because of poor taste and Tower quality, it is not recommended.
Refined Olive-Residue Oil; Something you might use for the squeaky cellar door. This is the oil from all of the leftover olives, including the pits. The oil is extracted using chemical solvents and is neutralized chemically as well. Not recommended.
Ideally, use the imported "extra virgin" oil (the greenest you can find) for anything but cooking, when you can use imported "virgin," since much of the flavor will be last anyway. Cook at the lowest temperature for the least amount of time possible. (Adding a small amount of water with the oil will prevent too high a temperature.). Be sure to refrigerate all oils after opening, despite what it says on one label, unless all the oil in the bottle is used within a month. The oil will harden in the refrigerator, but all you have to do is run the bottle under warm water to liquidity again. Although olive oil's stability allows it to last longer then most oils, all oils eventually rancidify. This is not only distasteful, but has an adverse effect on the body.