Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    HERE ARE THE OLIVE OIL CATEGORIES

    Lobo
    Lobo
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    Join date : 2013-01-12

    HERE ARE THE OLIVE OIL CATEGORIES Empty HERE ARE THE OLIVE OIL CATEGORIES

    Post by Lobo Sun 08 Jan 2017, 6:19 pm

    HERE ARE THE OLIVE OIL CATEGORIES
    Posted By: oliverhaddo
    Date: Sunday, 8-Jan-2017 16:17:03



    1. Extra Virgin olive oil is the first cold-pressing (no heat) of olives. It's the most flavorful, since it's relatively unfiltered & therefore contains tiny bits of real olives. This feature also means it's got the lowest smoke point* among olive oils (some exceptions are Spanish Picudo and Greek Koroneiki, which are sometimes used for high heat cooking).
    2. Virgin olive oil is identical to Extra Virgin except it's got a slightly higher acidic content.
    3. Regular Olive Oil is produced by a second pressing, under heat, of the same olives used in 1 or 2 above. It's much less flavorful than 1 and 2 but usually suitable for high-heat applications.
    4. Light olive oil has the same fat content as 3 above, but is highly filtered and therefore has the highest smoke point of all.

    *"Smoke Point" is of course the temperature at which the oil will start smoking. Here's a culinary secret: butter has an extremely low smoke point. Butter combined with Light olive oil has a much higher smoke point but still lends a buttery flavor to food.

      Current date/time is Fri 10 May 2024, 10:01 pm