For the most flavor, go with extra virgin
These days there are many different brands and types of olive oil available. While deciding on a brand is a matter of preference, the classifications of olive oil can help narrow down the choices. They are set by the International Olive Oil Council (IOOC) and include:
• Olive oil is a blend that usually contains about 15% virgin or extra-virgin olive oil. It’s less expensive than other types, but it also has less flavor. Since this olive oil can take take the heat, it’s an excellent choice for cooking.
• Virgin olive oil is similar to extra-virgin olive oil, but its level of acidity is higher. It usually is less expensive than extra-virgin olive oil and works well in cooked dishes as well as salad dressings.
• Extra-virgin olive oil comes from the first pressing of the olives. This olive oil typically has more flavor than the others. Since this type also is expensive, use this olive oil in recipes that aren’t heated, such as salad dressings.
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Simple Vinaigrette
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/8 teaspoon granulated sugar
Salt and pepper to taste
Mix together olive oil, balsamic vinegar, oregano, salt and pepper. Makes 3 to 4 servings.
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Serve this spread with crackers, baguettes or thin Italian bread slices for a quick an easy appetizer. Be sure to drain the olives well so that the spread is thick.
Olive Spread
1 cup pitted black olives
1 cup pitted green olives
1 cup pitted kalamata olives
2 cloves garlic, peeled
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour or overnight before serving. Makes 24 servings.
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Flavored Sandwich Oil
1/2 cup extra-virgin olive oil
1 teaspoon Italian seasoning
1 clove garlic, halved
Salt and pepper to taste
Combine all ingredients in a jar and let sit for at least an hour to allow flavors to blend. Sprinkle generously on sandwich. Store in refrigerator and use within one week. Makes 12 servings.
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Pantry Pointers
Store olive oil in a dark container in a cool cupboard. Under such conditions, olive oil may last a couple of years. If it develops an off smell or loses its flavor, it likely has gone rancid.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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