Mediterranean Diet Resources

New feature article coming soon

July 7, 2005

Olive oil has a fine, nutty flavor and aroma and is polyunsaturated - making it a healthy

alternative to other oils.

Olive oil is produced by pressing the pulp of ripe olives. The press is usually made of a

large stone. The oils produced have a wide range of aroma and flavor and vary according

to climate, soil and method of extraction.

There are three grades of olive oil:

Extra Virgin - This is best quality olive oil. It is produced from the first cold pressing

of hand picked olives and contains 1 percent or less of oleic acid.

Virgin - is pressed in the same manner as Extra Virgin, but usually from a second

pressing.

Unclassified or Pure - this is the least favorable quality of oil. It is usually refined

by the use of heat or chemicals. Then mixed with Extra Virgin to make it more

palatable.

Purchasing olive oil is a matter of individual taste and cost. It is recommended that one

purchase the best olive oil they can afford. It is better to buy the best and use it

sparingly, than use a cheap oil that has little or no flavor or aroma. Extra Virgin olive is

a bit more costly but is well worth it.

Cooking with olive oil is a matter of choice and taste. There are some who suggest

that the very best olive oil be used only for salads, etc. and a lesser quality of oil

be used for cooking. There are many, myself included, who believe that Extra Virgin

olive oil be used in cooking for the flavor and aroma it lends to the preparation of

the meal.

When cooking with oil it is important to have the oil at the proper temperature. If you

do not have a thermometer drop a piece of bread into the heated oil. If the bread sinks

to the bottom the oil is too cold. If the bread burns right away, the oil is too hot. If

the bread sizzles slowly the oil is jus right. Or, place the end of a wooden spoon into

the oil and if it sizzles the oil is the right temperature.

Note:

Italy, France and Spain are the worlds major producers of olive oil providing some very

fine oils. California also is producing exceptional olive oil. From year to year, Italy and

Spain vie for the recognition as the largest and second largest producers of olive oil.

Begin your search for the olive oils you enjoy the most.

BUON APPETITO

- Joe Dechiario