Food When Should You Buy the Fancy Olive Oil?

20:25  12 january  2018
20:25  12 january  2018 Source:   Lifehacker

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(I always feel like I am being actively conned in those fancy olive oil stores.) Luckily, we have a few ways to ensure you ’re not being duped when you buy the pricey stuff, including checking for a seal of approval and looking for a cultivar.

(I always feel like I am being actively conned in those fancy olive oil stores.) Luckily, we have a few ways to ensure you 're not being duped when you buy the pricey stuff Six Deals You Should Know About In Australia This Morning. Save 0 AUD On The Surface Pro And The Surface Laptop.

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When it comes to confusing labels and price points, I find olive oil to be second only to wine. Once you get a handle on the whole virginity thing, there is the matter of region to contend with, and it can be hard to know which one you “should” cook with.

In its simplest form, “olive oil” is simply oil extracted from the fruit of an olive tree and can be either “refined” or “unrefined.” “Refined” sounds fancier and, according to The Kitchn, though it does remove “flaws” from the oil, it can also remove color and flavor. “Unrefined” olive oil is further broken down into two categories—”virgin” and “extra virgin.” Typically though, when shopping for olive oil, you’re most likely to see these three:

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But what olive oil should you choose and will that always cost you a fortune? Here are some tips to help you choose perfect olive oil on a budget. When it comes to olive oil , cheaper isn’t necessarily better. While you don’t have to go broke buying the fanciest foreign olive oil , do plan to spend

If it’s metallic, flavorless, or musty, it’s gone bad or was overprocessed. Should you buy extra virgin olive oil ? When figuring out which of the EVOO options to go with, look for the words “cold pressed” and “unfiltered.” If you can find even fancier types, such as “stone pressed,” go for it.

  • “Regular” olive oil: The bottle will just say “olive oil” or “pure olive oil,” in an attempt to rise above its station. This is usually a blend of virgin and refined olive oil, which means at least some of it has been heat- and/or chemically treated. It has a pretty neutral flavor, and can used for all-purpose cooking.

  • Extra virgin olive oil: “EVOO,” if you’re a food blogger from the aughts. This is the good, unrefined stuff that has the most color, flavor, and antioxidants. You could use this for cooking—just know that it has a pretty low smoke-point (325 to 375°F), and that high-heat cooking will obliterate the oil’s flavor, so save the fancy stuff for finishing and (maybe) some light sautéing.

  • “Light” oil: This oil is not lacking in calories, but in flavor and color. It is refined, and has a higher smoke point of 465°F, so feel free to use it for frying.

Unfortunately, many olive oils are bottles of deceit. Which makes sense, because luxury makes liars of us all. (I always feel like I am being actively conned in those fancy olive oil stores.) Luckily, we have a few ways to ensure you’re not being duped when you buy the pricey stuff, including checking for a seal of approval and looking for a cultivar.

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However, says Creanza, any olive oil without defects should taste of things like grass, fruit, and almond. Purchasing EVOO: When buying extra-virgin olive oil to use for dressing, Creanza recommends finding one that is both fruity and peppery.

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Once you have a bottle of that good oil, save it for tasting and leave the frying for the lesser bottles. The flavor of extra virgin olive oil varies from region to region, and can be grassy, peppery, or sweet, and I’d hate for your mouth to miss that journey.

Related video: Here's how a factory in Turkey makes olive oil (provided by INSIDER)

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