Olive oil is rich in unsaturated fat and is also an anti-inflammatory, but all olive oils aren’t created equally. As you may have heard, not all imported olive oil is 100% pure olive oil because it’s mixed with other types of oils. It’s important to know what type of olive oil you’re purchasing. To avoid spoilage make sure to store olive oil away from heat, air, and light. Here is a quick guide on selecting oil for all of your cooking needs.
EXTRA VIRGIN
Extra virgin olive oil comes from the olive’s first cold press. The highest quality unrefined oil available; EVOO has a pure, fruity flavor and is best used for drizzling on salads, vegetables, and proteins and dipping bread into.
ORGANIC
Organic olive oil is very similar to extra virgin in terms of how it’s made, the quality, and the flavor. The difference is that organic olive oil is made using only certified organic olives.
LIGHT
“Light” refers to flavor, not fat or calories. Light olive oil is a refined oil that has a high smoke point and neutral flavor, so it’s great for frying, sautéing, and baking.
PURE
If you need an all-purpose cooking oil, pure olive oil fits the bill. It’s a blend of virgin and refined oils, leaving it with a neutral taste.
“Work With What You Got!”
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