Food Talk  Discussion Forum

Hi all,
I am planning to swicth to olive oil for cooking.Pls tell me what kind is best for cooking. I read somewhere that virgin oil should not be used.thanx Kevin replied. Hi Neelu.

Well, here is a listing of the types:
(i found it on wikipedia)

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.

Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.

Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store it is often used for certain kinds of cooking in restaurants.

Lampante oil is olive oil not used for consumption lampante comes from olive oil' s ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.

ok, this is kevin again. olive oil will burn or scorch if taken to a high temperature. it is better for sauteing than for high heat frying.

you may want to gradually switch over to olive oil. i always have at least 2 types around, but also have other types of oils, too. (corn, soy, canola, etc, o, and butter, too)

like anything, the taste of olive oil could be an acquired taste. you may taste something you are not used to if you go cold turkey into using olive oil rather than doing so gradually. or, you may miss a flavor in the type of oil you used before, too.

i would also mention that the olive oils from different countries or regions of 1 country can taste quite different.

what you might want to do is similar to wine. buy some small bottles of different types first (extra virgin, pure, olive oil), open them, smell the aroma, taste each on a teaspoon (a few drops), put a little of each on a plate and take a piece of bread and break it into several pieces. dip a piece in each and eat it. see how you like it in comparison to the others. think how it might be on lettuce for a salad, too. the next thing to do would be to slice some onions, put a little of each olive oil into some small skillets, heat on low, add the onions, saute a little while, then remove to a plate. taste each one and see if one stands out better than the rest for your tastes.

speaking (or i guess this is writing) personally, i prefer an extra virgin with a very light flavor for sauteing. for salads, though, i prefer a very heavily olive tasting olive oil. this can often have a slight greenish hue. i find this brings out a wonderful flavor to the lettuce. i often add greek kalamata olives to the salad, too. a flavorful olive oil usually stands up well to balsamic vinegar or any of the other specialty vinegars for salads.

good luck exploring using olive oil. i hope you enjoy using it as much as i do.
kevin