OLIVE OILS

EMM · Post by **EMM** » Sun Jan 25, 2009 2:37 pm

We have noticed a huge range of different brands and types pf olive oils in the shops.

Two questions
1) which are the preferred brands.

2) what do the various types mean ?

We can understand, use for cooking but what about all of the others ?

suziebear · Post by **suziebear** » Sun Jan 25, 2009 6:13 pm

Olive Oils do come in different qualities and there are quite a number I agree and it can get confusing what to use for what. The better oils, (usually darker green in colour) Extra Virgin/Organic/first press should really only be used for dressings, recipes that ask for EV, but nothing that needs frying. Lighter Olive Oil , (a more lighter golden green colour) can be used for more general things but even this can burn quite easily but you can use it if you watch it carefully. This has always been my understanding of using Olive Oil. With regards to the different brands here, you get what you pay for - but in general they are all good. It has always been the Italian followed by the Spanish that has dominated the market previous but like the Wine, the Portuguese are coming into their own now, I am pleased to say

Jackie O · Post by **Jackie O** » Sun Jan 25, 2009 6:58 pm

Good for ear wax too

Ellie · Post by **Ellie** » Sun Jan 25, 2009 7:32 pm

Jackie O wrote:Good for ear wax too

That brings back memories Jackie!
I suffered from bad earache as a child... in fact I attended Guys hospital in London for a long time..and mum would put warm olive oil on cottonwool into my ear.

I always use the light olive oil for salad dressing and better oil/EV for frying veg etc (with a nob of butter to prevent burning)..

Apparently its very good for your skin too. I read that Sophia Loren not only uses it for cooking but on her skin too..and look how fabulous she looks even in her 70s!

My Portuguese friend Maria used to make a fab but simple salad dressing with light olive oil, white vinegar, pressed garlic and a little salt...shaken in a bottle.

EMM · Post by **EMM** » Sun Jan 25, 2009 9:52 pm

Many thanks for info, what are the Portuguese names for the various grades of olive oil.
There seemed to be shelf fulls in Continete.

blue · Post by **blue** » Mon Jan 26, 2009 12:30 pm

I nearly always cook with olive oil.
Extra virgin - first pressing, this is the best, no more than 0.8% acidity
Virgin - acidity less than 2%
I wouldn't bother with any of the others, they've been mucked about with during processing.

Quote from Tessa Rossa website -

Cooking with Olive Oil
Contrary to the myth that animal fats and hydrogenated oils are more resistant to heat, recent studies have shown that olive oil is the most suitable oil for frying because it remains stable due to its anti-oxidation agents, even at high temperatures.
Research has been conducted by experts and has shown that olive oil can stand temperatures over 200 Celsius sometimes even reaching up to 230 - 250 Celsius.

EMM · Post by **EMM** » Mon Jan 26, 2009 9:06 pm

What is the Portuguese for Extra Virgin olive Oil ??

blue · Post by **blue** » Mon Jan 26, 2009 11:35 pm

Azeite virgem extra.

pato · Post by **pato** » Thu Jan 29, 2009 7:15 pm

An amazing product, Yes Sophia also used it as a contraceptive, she covered herself in olive oil and no-one could get near her in bed. (the old ones are the best)

I'm not happy with the ear wax thing, I'll think of that everytime I use it now, I'll check the top of the bottle.

When I was a boy in the thirties I drank olive oil from tiny bottles in our local corner shop, much to the disgust of the shoppers, maybe that's why I keep so well now?