Common Types of Olive Oil
Deliver Uncommon Results in
Cooking and Baking

The types of olive oil most of us can find at our local markets are ...

Extra-Virgin Olive Oil
Ah, the finest and least acidic olive oil, is green to gold in color, extracted in a single cold pressing. The tast is full-bodied in flavor and aroma making it s-m-o-o-t-h on the palate and perfect in uncooked dishes. Add it to hot dishes at the end of cooking as a condiment and finish the dish with a flourish.

Virgin Olive Oil
This too is extracted in a single cold pressing. It is similar in color and aroma to extra-virgin olive oil, but more acidic. A sharper taste results from the higher acidity. Virgin olive oil is well-suited for use in the cooking.

Pure Olive Oil
Pure olive oil works well in cooked dishes. It is the result of blending cold-pressed and refined olive oils. The blending produces a product more acidic than virgin olive oil. On labels it may appear as "pure olive oil" or simply "olive oil." The flavor is more mild and the color paler. Most often used in cooking a variety of dishes.

Light Olive Oil
Light olive oil refers to the taste, not the calories. All oils have 100 calories per tablespoon. Light olive oil is pure olive oil blended to have none of olive oil's aroma or flavor. This blending process makes it ideal for high temperature cooking. Also, many cooks use it in place of other vegetable oils and thus do their baking with olive oil.

May you have 100 years of life, love, health and happiness!

Mattie and Bill
Web Site Marketing Strategies
973-263-4681 EST