My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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Olive oil is at the very centre of the Mediterranean diet, but beware! It's the 'extra virgin' on the label that makes all the difference. The devil's in the detail!I grew up in Italy, where olive oil is used in almost every meal. Whether used for cooking or drizzled over a fresh salad, the daily use of this vital condiment was never discussed or remarked upon. Then I moved to the UK, where I found to my surprise it was regarded as a luxury. People weren't so familiar with the stuff, and often couldn't tell between olive oil and EXTRA VIRGIN olive oil. But I can tell you that understanding the difference is important, especially if you want to stay healthy! Good and good for you Extra virgin olive oil, in fact olive oil in general, contains plenty of oleic acid, which helps with digestion. It's also rich in monounsaturated fatty acids – very useful in the prevention of several illnesses – and plenty of vitamin E, which helps maintain healthy bones. Although all olive oils are made by crushing olives, extra virgin olive oil is the only kind to be produced by pressing olives mechanically.
Once the first and second pressings are complete, what remains is a pulp known as olive pomace. This still contains some oil, which can be extracted using chemical solvents. This is OLIVE POMACE oil. This is not for human consumption, but further chemical treatment and mixing with extra virgin or virgin olive oil results in perfectly edible olive oil. The fridge test Not sure if the olive oil you just bought is good quality? Here's a handy tip to find out – the fridge test! One of the tell-tale characteristics of extra virgin olive oil is its viscosity. At low temperatures it starts to coagulate and forms a gelatinous mass. Try filling a small glass half-full with oil and leaving it in the fridge for a while. If the oil is good quality it becomes solid in less than a day. The longer the process takes, the more the oil is contaminated with chemicals. If it doesn't solidify, you'd better check that's it's actually olive oil! Which to choose? Buying a good extra virgin olive oil can be expensive. There are so many different brands it's difficult to make the right choice, and it's not always true that the higher the price, the better the oil. Each type of olive has its own set of characteristics, so each brand of extra virgin olive oil has a different colour, from golden yellow to emerald green. Taste and smell also vary – some oils have an acid taste, others are more viscous, some are good for cooking while others are better on salads. To better appreciate the taste of an oil, here's a tip.First, rinse your mouth with water – especially if you're a smoker.
Pour a little of the oil on a fresh slice of bread. Now bite into it. Chew slowly and savour – don't rush! Take your time. Try to assess the taste. Now swallow, and try to judge the aftertaste. Is it too greasy? Too light? Too acid? Or just right? Don't worry if you're still not sure – although assessing the quality of an oil after the first bite can be tricky, things get easier after the second morsel. Go on, try it – you'll discover a whole new world of flavours! |
AuthorI love cooking, and when it comes to quality I'm quite fussy. Archives
February 2018
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