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8 Most Commonly Asked Questions about Olive Oil



1. Can other types of oil be used instead of extra-virgin olive oil?

Yes, other types of oil can be used. But, it is not advised to use them unless certain recipes require other oils, such as peanut oil or sesame oil. 

A good chef, experienced in Mediterranean cuisine, will recommend olive oil since it has the best taste and is generally fault-less. 

As it is rich in antioxidants and monounsaturated fats, it helps avoid heart diseases. Less expensive varieties of olive oil are also available for people who cannot afford the costly grades of oil.


2. What is the proper method of storage of olive oil? After opening, what is the shelf life of the oil?

Unlike wine, olive oil does not mature with age and thus, needs to be consumed quickly. It spoils easily and is delicate oil; hence it has to be stored with care. Olive oil needs to be protected from air, light, and heat. 

It is best stored in a cool and dry place. Olive oil tends to become rancid quickly and the early stages of rancidity cannot be detected by smell. Store the oil in dark, glass containers or in stainless steel jars that will not react with it. Ensure that olive oil is not kept in vessels made of copper, plastic, or iron.


3. Is it true that all extra-virgin olive oils are almost similar?

This is an untrue assumption because the olive fruit used to extract the oil may be of three different categories – delicate, medium, or robust – which has an effect on the quality of the oil. Also, the label on the packaging could be misleading. Unless you apply your own tests, do not believe that the olive oil labeled “extra-virgin olive oil” is indeed, just that.

Lower-quality olive oils such as pomace olive oil or virgin olive oil may be incorrectly labeled as extra-virgin olive oil. In order to recognize extra-virgin olive oil, the following things should be in order – no spoilt smell or taste, and a balanced level of pungency.


4. Can extra-virgin olive oil be safely used for frying?


 1. The answer to this question depends on the food item that is being fried. Usually, extra-virgin olive oil can be safely used for frying. Lower-quality oils are generally treated with chemicals to remove impurities and ensure that the flavor remains neutral. However, the rich flavor of extra-virgin olive oil tends to complement the food item being cooked.

Ensure that the temperature of the oil remains between 360 degrees Fahrenheit to 365 degrees Fahrenheit. On no account should the temperature exceed 380 degrees Fahrenheit. In fact, used olive oil can be filtered and stored for frying another two or three times.

2. Extra-light olive oil is most suitable for bakery products. We recommend Amanda’s olive oil tart crust. For most recipes, a cup of butter can be substituted with ¾ cup of olive oil.


7. Categories of olive oils

Olive oil can be divided into three slabs based on the flavor of the fruit being harvested: delicate, medium or robust. It is unfortunate that manufacturers fail to indicate which slab the product belongs to, especially in the wake of the fact that the intensity of the olive fruits changes every year. It would help if the labels declared the type of olive fruit used to manufacture the oil.

1. Delicate olive oil is extracted from arbequina, sevillano, leccino, and taggiasca types of fruit. It is best suited for light garnishing of food items such as fish.

2. Medium olive oil is extracted from mission, manzanillo, and ascolana types of fruit. It is suitable for grilled vegetables, salad dressings, and poultry.

3. Robust olive oil can be extracted from picholine, arbosana, and frantoio types of fruit. It is suitable for steak, in combination with lemon juice.


6. Why is there so much hype over unfiltered olive oil?

Unfiltered olive oil has a certain advantage over filtered olive oil, in that it contains more polyphenols or antioxidants, and keeps for longer. But, it looks cloudy. However, you can use whichever olive oil you prefer.


8. Are cooked olive oil and uncooked olive oil vastly different?

Uncooked olive oil has purer and richer taste and is better for your health than cooked olive oil. When the cooking begins, at the smoking stage, olive oil begins to eat itself up by burning. It is recommended that only the necessary amount of oil be used for cooking, and the rest be poured over the food directly, as garnishing, from the packaged container.
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