Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference in the kinds of Olive Oil?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference in the kinds of Olive Oil?),it will help you,my kids.
I noticed Light, Roasting, and Extra Virgin Olive Oil in my grocery store. I'm trying to eat healthier.
Answers:
Olive oils are graded in by their degree of acidity. The best are cold pressed.
Refined Oil; Refined oil means the oil has been treated to chemically balance the strong flavors of the olive. Refined oil is a lower grade and lower quality.
Extra Virgin Olive Oil ; this is the result of the very first pressing of the olives. Generally speaking, it is the finest of all olive oils and of course the most expensive. There can be no refined oil in an extra virgin olive oil.
Virgin Olive Oil; is also a first press of olives, but the oil will have a high level of acidity. Again, there can be no refined oil in virgin olive oil.
Olive Oil; If the oil you pick up simply says, 'olive oil', chances are it is a blend of virgin oil and refined oil. It will lack in good flavor. If your label says 100% pure olive oil, that may sound good, but in fact, you're not getting high quality stuff. Make sure the label you buy says 'virgin' on it to assure high quality.
Fino Olive Oil; a combination of extra virgin and virgin oils. Products that are labeled 'olive oil' are most likely fino oil.
Light Olive Oil; The term light olive oil refers to the filtration process of the oil. It is extremely filtrated oil that takes away the color and rich smell of olive oil. It's perfect for baking and cooking where the flavor of the olives might not be wanted. Light olive oils can be used for high heat frying, whereas virgin oils are better for low to med. heat cooking, and well as marinades and salad dressings.
Lastly, remember that olive oil should be kept in a dark, cool place for up to 6 months. It can be refrigerated, and will last up to a year. Chilled oil will become cloudy and thick, but will return to normal after setting at room temperature.
Other Answers:
some are lighter in color, sweeter in taste, heavy in weight
exrta is the first pressing of the olive and the best taste.
Each time they squeeze the olive the quaility goes down
A healthy Oil would be a pure extra virgin olive oil.
You can also refridgerate your olive oils.
dont get freaked out if it turns cloudy its just because it separated, once it gets back to room temperature give it a shake and it'll be fine.
this will help keep the freshness.
<3
Short answer: Extra Virgin olive oil is the healthiest.
Olive oil is rich in monounsaturated fats, but so is lard - so something else may be the secret of olive oil's remarkable benefits. Unlike vegetable oils derived from seeds, olive oil is derived from a fruit. This means that
there are unique anti-oxidants not found in vegetable oils, known as polyphenols. Polyphenols are compounds found in fruits (like olives) and vegetables. They act as shuttle systems to move free radicals from lipid (fat) membranes to water-soluble anti-oxidants (such as Vitamin C) so that
they can be removed from the body. Like a relay race, if one of the runners is missing, the race will not be won no matter how strong the other runners might be. Polyphenols act as the intermediate relay runner to take free radicals from lipid-soluble anti-oxidants (such as Vitamin E) and pass them off to water-soluble antioxidants (such as Vitamin C). This is the real health benefit of olive oil. That's why olive oil is so effective in preventing the oxidation of LDL particles (a primary cause of heart disease
development) and in providing protection of long-chain omega-3 fatty acids from oxidation in biological membranes.
Both variety and time of harvest effect the final character of an Olive Oil. Various olive varieties yield higher oil quantities and some of the more distinctive tasting oils are relatively low in yield thereby increasing the cost of the oil and discouraging many growers from planting.
Extra Virgin means that the olive oil was mechanically produced from sound fruit, that is it was extracted through a process of pressing rather than being heated or chemically refined. To be classed as Extra Virgin it must be of condiment quality, in other words it must taste good.
Only the very best olive oils are labelled as Extra Virgin.
Roasted simply means the olive fruit was roasted to bring out it's flavor.
Pure olive oils, Original olive oils and Light olive oils are often chemically refined and are largely without taste. These oils are much the same as canola, peanut oil or safflower oil and should be used in cooking where the taste is not important, in sautéing for example.
First or Cold Pressed oil refers to the point in the pressing process that the oil was collected. These oils have come from the first pressing of the crushed paste (or pasta) which indicates that the oil is pure. When the pasta is re-pressed impurities from the mash are released and the oil is of inferior quality. In addition the second pressing requires an increase in pressure, resulting in an increase in temperature and if this rises above 35 degrees Centigrade the quality of the oil is further reduced.
The top grade condiment olive oil with distinctive desirable flavors. Do not worry too much about the colour. It is easy for producers to add colouring agents, such as leaves, to the oil to make it appear green in colour which is a characteristic of an early-harvest oil. Furthermore, a slight 'opaqueness' should not be seen as a detriment. The slight fruit sediment in suspension which causes the cloudiness, or veil, is considered by many connoisseurs to add full bodied character to the oil.
Heat and light are the two greatest threats to olive oil. Try to avoid oils which are packaged in clear bottles or which have been displayed in the shop window. If you must buy an oil in a clear bottle, get one that is still in the shipping carton. Store your oils at home in a cool, dark place such as a pantry or cupboard below the bench rather than above the stove and ensure that the bottle is tightly sealed as olive oil oxidises and readily absorbs other flavors and odours from its environs.
A 'metallic' taste in the front of your palate would indicate the oil may be becoming rancid.
Source(s):
Dr. Barry Sears
Tandara
EVOO (extra virgin olive oil) the light one. It is best used as a dressing on salads of or drizzled over olives for appetizers. Basically a condiment. Regular olive oil can be used to cook with, but doesn't hold up well to high temps, like frying chicken. Much more healthful in cooking like fish, baking meats or vegetables.
I always buy first cold pressed extra virgin olive oil. It's important that the bottle actually says it First Cold Pressed. I prefer Spanish (Columela unfiltered) over Italian and I don't like Greek at all. You can buy the less expensive FCPEVOO for things like salad dressing. I use the more expensive for dipping, add some herbs and dip some nice bread into it. It's not hard to find oil try some different ones and go with what YOU like.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the difference in the kinds of Olive Oil?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference in the kinds of Olive Oil?),it will help you,my kids.
I noticed Light, Roasting, and Extra Virgin Olive Oil in my grocery store. I'm trying to eat healthier.
Answers:
Olive oils are graded in by their degree of acidity. The best are cold pressed.
Refined Oil; Refined oil means the oil has been treated to chemically balance the strong flavors of the olive. Refined oil is a lower grade and lower quality.
Extra Virgin Olive Oil ; this is the result of the very first pressing of the olives. Generally speaking, it is the finest of all olive oils and of course the most expensive. There can be no refined oil in an extra virgin olive oil.
Virgin Olive Oil; is also a first press of olives, but the oil will have a high level of acidity. Again, there can be no refined oil in virgin olive oil.
Olive Oil; If the oil you pick up simply says, 'olive oil', chances are it is a blend of virgin oil and refined oil. It will lack in good flavor. If your label says 100% pure olive oil, that may sound good, but in fact, you're not getting high quality stuff. Make sure the label you buy says 'virgin' on it to assure high quality.
Fino Olive Oil; a combination of extra virgin and virgin oils. Products that are labeled 'olive oil' are most likely fino oil.
Light Olive Oil; The term light olive oil refers to the filtration process of the oil. It is extremely filtrated oil that takes away the color and rich smell of olive oil. It's perfect for baking and cooking where the flavor of the olives might not be wanted. Light olive oils can be used for high heat frying, whereas virgin oils are better for low to med. heat cooking, and well as marinades and salad dressings.
Lastly, remember that olive oil should be kept in a dark, cool place for up to 6 months. It can be refrigerated, and will last up to a year. Chilled oil will become cloudy and thick, but will return to normal after setting at room temperature.
Other Answers:
some are lighter in color, sweeter in taste, heavy in weight
exrta is the first pressing of the olive and the best taste.
Each time they squeeze the olive the quaility goes down
A healthy Oil would be a pure extra virgin olive oil.
You can also refridgerate your olive oils.
dont get freaked out if it turns cloudy its just because it separated, once it gets back to room temperature give it a shake and it'll be fine.
this will help keep the freshness.
<3
Short answer: Extra Virgin olive oil is the healthiest.
Olive oil is rich in monounsaturated fats, but so is lard - so something else may be the secret of olive oil's remarkable benefits. Unlike vegetable oils derived from seeds, olive oil is derived from a fruit. This means that
there are unique anti-oxidants not found in vegetable oils, known as polyphenols. Polyphenols are compounds found in fruits (like olives) and vegetables. They act as shuttle systems to move free radicals from lipid (fat) membranes to water-soluble anti-oxidants (such as Vitamin C) so that
they can be removed from the body. Like a relay race, if one of the runners is missing, the race will not be won no matter how strong the other runners might be. Polyphenols act as the intermediate relay runner to take free radicals from lipid-soluble anti-oxidants (such as Vitamin E) and pass them off to water-soluble antioxidants (such as Vitamin C). This is the real health benefit of olive oil. That's why olive oil is so effective in preventing the oxidation of LDL particles (a primary cause of heart disease
development) and in providing protection of long-chain omega-3 fatty acids from oxidation in biological membranes.
Both variety and time of harvest effect the final character of an Olive Oil. Various olive varieties yield higher oil quantities and some of the more distinctive tasting oils are relatively low in yield thereby increasing the cost of the oil and discouraging many growers from planting.
Extra Virgin means that the olive oil was mechanically produced from sound fruit, that is it was extracted through a process of pressing rather than being heated or chemically refined. To be classed as Extra Virgin it must be of condiment quality, in other words it must taste good.
Only the very best olive oils are labelled as Extra Virgin.
Roasted simply means the olive fruit was roasted to bring out it's flavor.
Pure olive oils, Original olive oils and Light olive oils are often chemically refined and are largely without taste. These oils are much the same as canola, peanut oil or safflower oil and should be used in cooking where the taste is not important, in sautéing for example.
First or Cold Pressed oil refers to the point in the pressing process that the oil was collected. These oils have come from the first pressing of the crushed paste (or pasta) which indicates that the oil is pure. When the pasta is re-pressed impurities from the mash are released and the oil is of inferior quality. In addition the second pressing requires an increase in pressure, resulting in an increase in temperature and if this rises above 35 degrees Centigrade the quality of the oil is further reduced.
The top grade condiment olive oil with distinctive desirable flavors. Do not worry too much about the colour. It is easy for producers to add colouring agents, such as leaves, to the oil to make it appear green in colour which is a characteristic of an early-harvest oil. Furthermore, a slight 'opaqueness' should not be seen as a detriment. The slight fruit sediment in suspension which causes the cloudiness, or veil, is considered by many connoisseurs to add full bodied character to the oil.
Heat and light are the two greatest threats to olive oil. Try to avoid oils which are packaged in clear bottles or which have been displayed in the shop window. If you must buy an oil in a clear bottle, get one that is still in the shipping carton. Store your oils at home in a cool, dark place such as a pantry or cupboard below the bench rather than above the stove and ensure that the bottle is tightly sealed as olive oil oxidises and readily absorbs other flavors and odours from its environs.
A 'metallic' taste in the front of your palate would indicate the oil may be becoming rancid.
Source(s):
Dr. Barry Sears
Tandara
EVOO (extra virgin olive oil) the light one. It is best used as a dressing on salads of or drizzled over olives for appetizers. Basically a condiment. Regular olive oil can be used to cook with, but doesn't hold up well to high temps, like frying chicken. Much more healthful in cooking like fish, baking meats or vegetables.
I always buy first cold pressed extra virgin olive oil. It's important that the bottle actually says it First Cold Pressed. I prefer Spanish (Columela unfiltered) over Italian and I don't like Greek at all. You can buy the less expensive FCPEVOO for things like salad dressing. I use the more expensive for dipping, add some herbs and dip some nice bread into it. It's not hard to find oil try some different ones and go with what YOU like.
correctness,It's Non-profit and only for informational purposes.
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