Olive oil derives from the pressing or crushing of olives, found in abundance in the Mediterranean. Olive oil comes in different varieties and because my husband likes cooking with olive oil, I have to learn to understand what the different varieties refer to.
Extra virgin – considered the best as it is the least processed. It has the best flavor, odor and maximum acidity among all kinds of olive oils.
Virgin – comes from the second pressing of the olive oil.
Pure – undergoes some processing, such as filtering and refining.
Extra light – retains a very mild olive flavour (we don’t quite like this variety).
As I am writing this, we are slowly filling up our boxes with supplies of olive oils…not as a giveaway present…but for our cooking back home.
We learned to use olive oil in our cooking here in New Zealand and found that it’s good for its health benefits:
- Reduce blood pressure
- Inhibit the growth of some cancers
- Benefit people with diabetes
- Actually help to maintain a lower weight