Olives and their oil are some of the oldest foods around today. Cultivation of the olive has been traced back as far as 5000 BC. It really is quite surprising, considering it has been around for so long, that many people are still only just discovering it. Not only is it delicious but being loaded with essential fatty acids and high in antioxidants, it is also incredibly healthy. Below is an explanation of some of the common types of olive oil and terms used to describe them.
Extra Virgin Olive Oil: Is the oil obtained from the first pressing of the olives. It is usually greener than other olive oils, and has very low acidity (it may not exceed .8%). It is ideal for use in dressings, dips and marinades.
Virgin Olive Oil: Is also obtained from the first pressing of the olives, although is slightly higher in acidity (it may not exceed 2.0%). It is very good oil but just not good enough to be designated extra virgin.
Olive Oil: Often consists of a blend of refined oil and virgin oil. The virgin oil gives it the flavour that the heat treated and refined oil lacks. A good all around oil, better suited to cooking as it has a slightly higher burning point than the...
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