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Cooking dictionaryOlive oilOlive oil is a vegetable oil obtained from the fruit of the olive tree. It has a dark olive green color and a strong, distinctive smell. It is widely used in Meditteranean cuisine, as oil for cooking or as dressing for salads. Olive oil is regarded as a healthy oil because of its high content of monounsaturated fat (which is good for the health) and polyphenols. Olive oil is classified based on the way it is produced, into the following types: Virgin or Extra Virgin olive oil, Refined olive oil and Pomace olive oil. Virgin or Extra Virgin olive oil means that the oil is extracted by using only physical means, not chemical. Refined olive oil means that the oil is chemically treated to neutralize strong tastes and acid content. Pomace olive oil is the oil that is extracted from the pomace using heat and chemicals. Virgin or Extra Virgin olive oil has the highest quality and should be preferred for cooking. Tips about Olive oilStoring olive oil Store olive oil at room temperature, away from light, heat and air. Avoiding to do so will cause olive oil to turn rancid, if left for a long time. Do not store olive oil in the refrigerator as it solidifies at 36 degrees Fahrenheit. Spagetti and olive oil in boiling water Do not add olive oil in the water while cooking your spagetti. Doing so, will prevent the sauce from blending with the spagetti. To keep your spagetti from sticking while boiling, use good quality spagetti and stir often. |
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