There are over 700 different varieties of olives grown around the world from the America´s to Australa’s. When in doubt, go for ltaly's very good rustic, peppery oils Spain's sweet, smooth fruity oils; Greece's strong and grassy oils; or the famous Portuguese one “Gallo”.
ON THE TABLE
More Olive Oil Tips...Wether you put butter or olive oil on your table depends on the type of bread you're serving. Tough and crusty, breads such as sourdough or ciabatta are best for dipping. whereas soft breads soak tip oil like a sponge. Add salt and pepper to bring out the flavour
olive oil is a vital part of the healthy Mediterranean diet.A monousaturated fat that increases our HDL or good blood cholesterol.
A compound in virgin oil known as phenols have been linked to the prevention of colons cancer and its oleic acid is said to cut the risk of contracting breast cancer
Taste olive oil as you would a glass of wine.Take a sip and drains ill a whoosh of air at the same time ,which sprays the oil over tongue and palate.Pay attention to the color and bouquet; look for fruitiness, pungency and mild bitterness, and watch out for faults such as rancidity, mustiness, and woodiness.
THE PERFECT VINAIGRETTE...
Whisk together l tbsp red wine vinegar, l tsp Dijon mustard, sea salt, ground black pepper and 3 tbsp extra 'virgin olive oil. Whisk in a dash of 'white wine or water to lighten. Well worth bottling and keeping handy.
Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the number 1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. You can of course buy extra virgin olive oil in any grocery store. A good source on the internet for extra virgin olive oil is here.
Olive Oil Tips you must know about...Olive oil is far superior to canola
oil and has been around for thousands of years. Canola oil is a relatively recent development and the original crops were unfit for human consumption due to their high content of a dangerous fatty acid called euric acid.
If the taste of olive oil is a problem, or if you are frying or sautéing food, then you should consider coconut oil. Many nutritionally misinformed people would consider this unwise due to coconut oil's nearly exclusive content of saturated fat. However, this is just not the case. Because it has mostly saturated fat, it is much less dangerous to heat. The heat will not tend to cause the oil to transition into dangerous trans fatty acids.
