Italian Olive Oil
There are many beneficial reasons for using olive oil in your cooking. The nutritionists and physician communities are contantly harping on about the major health benefits that can be achieved by eliminating saturated fat-filled animal fats from your diet. So it's a given that saturated fats are bad for you. You are much better off health wise by switching to less dangerous oils such as olive oil.
Olive oil has a unique distinct flavor that goes well with lots of different foods. It is great in fresh food recipes such as salads and for use on bread, as well as in cooking and sautéing. Though very different from the creamy richness of butter, it has an appeal of its own in terms of flavor and the benefits to your health just smash the competition.
A lot of the olive oil sold in the United States is imported from Spain and Italy. These countries are the second and third biggest consumers of the oil, next to Greece, and they grow perfect olives for making the delicious oil. Italian olive oil is considered to be some of the best, with many varieties of gourmet Italian olive oil on the market.
Not all olive oils taste the same. This depends on the type of olives used, and the soil in which it is grown, besides the obvious: the grade of the oil. Italy has many different regions that grow olives, each with a different type of soil that grow many different kinds of olives.
Italian food goes hand in hand with olive oil. It makes good sense to choose Italian olive oil to do your cooking at home. However, keep in mind that not all olive oils are the same, even if they are from the same country. You may find that you just love certain olive oils from Sicily, but haven't enjoyed those from other regions of Italy quite so much.
Choosing the ideal Italian olive oil is akin to choosing a good wine. First you should learn about what it takes to make a good oil. As certain grapes make better wine and the soil they grow in makes a difference, different varieties of olives produce olive oil of differing flavors.
Once you know the facts about each oil picking the grade you need is easy. Extra virgin olive oil should be in everyone's cabinet, but keep in mind that this precious oil should only be used in fresh foods such as salads and breads, and not for high-heat cooking, as it has a low smoking temperature. For this type of cooking, opt for a refined olive oil or a mixture of virgin and refined, sometimes called "pure".
No matter if you're cooking Italian food, Greek or just sautéing vegetables, a good Italian olive oil is an excellent choice to have on hand. You can learn about the region the oil is produced in, and have an idea of what flavors you like. With some experimentation, you'll find one that you love and stick with it so it becomes a staple in your pantry.
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