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A quick guide to varieties of olive oil December 6, 2006

Posted by grhomeboy in Food Greece.

Did you know this about olive oil?

• Extra-virgin olive oil is the strongest olive flavor of the four varieties of olive oil. It’s best used for drizzling, salad dressings, marinades, sauces, stews and soups.

• Virgin olive oil shares extra-virgin olive oil’s strong flavor but is slightly more mild. It’s best used for grilling, sautéing, drizzling, salad dressings, marinades, stews and soups.

• The oil simply labeled “olive oil” is much milder and better suited for cooking. It’s best used for baking, frying, grilling and sautéing.

• Light olive oil is the mildest of the four varieties and is best used for baking, frying, grilling and sautéing.

Tip: For baking, simply substitute equal amounts of olive oil for vegetable oil.

Tip: Remember to add in your shopping list to buy Greek produced Virgin Olive Oil, next time before you head to your grocery! Oh, and some Kalamata olives and Fetta traditional Greek cheece!

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