Discover Convenient And Nutritional Information About Olive Oils

Should I start using olive oils at home? Read more and many questions related to olive oils will be answered here.

One of the oldest foods known to mankind comes from the olive tree, native to Mediterranean regions. The olive tree is mentioned frequently in the Bible, also in the Garden of Gethsemane and well-known in the Jewish tradition, where the oil miraculously burned for eight days. Olive oils retain a major place these days, a subject of culinary delights, winning admiration from nutritionists as a healthy way to prevent cholesterol problems.

A lot of countries where olive trees thrive declare that the olive oils they produce locally is superior. There exist different class, with different uses suitable to a given gastronomic purpose. To the common cook, the issue of olive oils may get unclear. When do you use cold-pressed, extra virgin oil? To dress your salad perfectly, which kind of oils is suitable? What's best for general cooking? Italian or Spanish? Let's try to sort out some of the mystery by taking a quick look at what's available.

All olive oils don't have cholesterol, which is a component found in almost every other kind of oil. So, when you choose olive oils, you know you're making a healthy diet choice.

Now what about country of origin? Italy, Spain, Greece and France all have fertile olive producing areas, and compete with each other for the top position in quality and purity.

The fact is that every olive growing region has climate and soil conditions, producing a different character to the oils produced and has not much to do with an inherent degree of quality that can be pinpointed as inferior or superior. Climate and soil makeup provide a distinctive flavor, amounting to plain preference or affinity of particular oils to foods within the same environment.

The grading of olive oils is another story. The refinement of the product is defined by grading, mainly evident in the acidity.

The "extra virgin" label is designated to the first "cold" pressing of the olives. A maximum of 0.8% acidity is prescribed by this designation, suitable for the best salad dressing, where the superior flavor of the cold pressing shines.

Oils called "virgin" are known to be a lower class, but still a satisfactory salad dressing quality. Virgin olive oils may not contain more than 2% acidity, and must not contain refined oil. Virgin oils should not be wasted in cooking, as the delicate essence will be lost in cooking.

Products plainly branded "olive oil" do not aspire to strong or refined flavours and are best suited to cooking. As well, a label saying "100% pure" or "Imported from Italy" could be misleading, implying a degree of quality that is not justified. Such labels indicate the lower end of quality, composites of oils from many countries, appropriate to frying without the fine distinctive flavours and low acidity of virgin olive oils.

Olive oil is a cult thing among cooks. It's important to understand the different class if you want to succeed in your cooking. Anyhow, don't forget that these oils have no cholesterol and it will be good for your heart to understand the fine points. So here you go, I hope you will look at olive oils in a different way from now on. Take care of your health now, do not wait.

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About The Author, Paul Zayer
This well known author is an Internet enthusiast and really likes to share his knowledge with people like you. For more information about Nutrition and regarding Olive Oils Tips at his website http://www.foodnutritioninformationguide.com