In a world full of choices especially when it comes to food, you’re basically spoilt with choice. This can sometimes make buying the most simplest of things difficult.
Olive oil is something that I’ve onlyrecently discovered funnily enough as I have never previously thought about cooking with it. I always assumed it was used for dressings only. However, when I started looking into it, olive oil has a multitude of uses but you need to first figure out which kind you need. For example, extra virgin olive oil is best for dressings and dips, not for cooking or baking.
Jamie’s Italian came up with fun and useful infographic which breaks down the different kinds of olive oils available, the types of tastes and flavours they have and where the majority of the good stuff comes from.
I mainly use pure olive oil as I mainly use oil for cooking/frying/sautéeing and rarely for anything else. I am yet to purchase extra virgin olive oil for dipping bread and drizzling on salad although I may have to think about doing so as salad dressings can be very calorific whereas a simple dressing made up of olive oil, lemon (or basalmic vinegar) and black pepper is not only tasty, it’s also cheaper, easy to make and healthier.
Olive oil: thebuyers guide
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Infographic: courtesy of Jamie’s Italian