Italian olive oil is one of the most common oils used in cooking and in recipes. Olives are washed and then crushed into a paste. The past is soaked in water and then a centrifuge is used to separate the oil and water from the soil pieces. After that, the water is removed leaving the oil behind. When you want to purchase olive oil from https://ninideluca.com/, it is helpful to know the different kinds of olive oil, so you can purchase the right one for your needs.
Extra Virgin Olive Oil
This is considered to be the highest grade of olive oil. It comes from virgin olive oil production, which means no chemicals are used. Some think this type of olive oil has the best taste. It is 0.8 percent free acidity. This is perfect for use in salads as a dressing. It is light. Extra Virgin Olive Oil may look and taste different based on the brand.
Virgin Olive Oil
This olive oil is slightly less quality than that of Extra Virgin Olive Oil. It has about 1.5 percent free acidity. It has a great mild flavor and it perfect for sautéing and frying and other low heat cooking. This is not a refined oil. It has a cold pressed extraction method. This allows a natural aroma and flavor. This type of oil is resistant to changes in temperature.
Refined Olive Oil
If you see a label that says pure olive oil or just olive oil, it is usually a refined olive oil. It is typically extracted from black and ripe olives. This is great for cooking, especially at high temperatures. You would not want to use this oil for anything other than cooking. It has the same calories and fat content as other types of olive oil.
Extra Light Olive Oil
This type of oil is a lighter oil, both in color and flavor. It is not any lower in calories or fat. This oil does not have much in the way of flavor. That makes this oil best for baking because the flavor, or lack thereof, has no impact on the flavor of the food.
Cold Pressed Olive Oil
Cold Pressed Olive Oil is pressed without heat, making the oil much richer in flavor. There is another type of cold pressed process that is called first called pressed which means it is part of the first press. This first pressed oil usually has a higher price and is superior to most other cold pressed olive oils.