Olive Oil selection
All gourmet preparation is only as good as the ingredients used. Keep in mind a good bread dipping mix requires quality olive oil.
Olive oils can be classified in much the same way as wine, with various types of body, thickness, richness and color. Selecting the right olive oil is much like selecting the right wine to accompany an evening’s main course – the right wine for the right dish. The olive oil you choose should be representative of you; it should not only complement the food you serve, it should say something about your personality and the type of person you are. Some of the best types of olive oil are listed below.
Extra Virgin: This type of olive oil is the best and most expensive, and has been through the least processing. It is obtained from the first pressing of olives, and is rich and thick, with a peppery tang.
Virgin: Virgin olive oil is obtained from olives that have been pressed twice. This type of olive oil is particularly suited for cooking purposes.
Pure: This form of olive oil is obtained by first pressing olives to obtain the oil, then filtering and refining the oil. Extra light pure olive oils are obtained after extensive processing and retain only a mild flavor. Organic pure olive oils are typically light with less structure and flavor.
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