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Have you ever wondered what’s up with all the different kinds of olive oils available in ethnic grocery stores, delicatessens, and other specialty shops? Why do some look green and others golden? And why so expensive? I mean, isn’t good old corn oil good enough? Why would anyone want to spend ten bucks on a little bitty jug of olive oil when you can get five times that much corn oil for half the price? How can cooking oil be virgin let alone “extra” virgin? Isn’t that like being “extra” pregnant—either you are or you aren’t? |
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As it turns out, olive oil, especially the extra-virgin
grade, has so much more character than other cooking oils that
the extra cost is well worth the culinary experience. Not only
that, but the character of oils changes from season to season,
place to place, and even pressing to pressing in the same season
and place. High quality olive oil is so good that you can eat
it straight up, by dipping pieces of French bread into it. Try
doing that with your cheap corn oil without making faces! Learn more about olive
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History
of Olive Oil
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Olive Oil Menu
Olive Oil
Olive Tree
Olive Branch
Olive Oil Recipes
Olive Oil Defined
Benefits of Olive Oil
Virgin Olive Oil
Extra Virgin Olive Oil
Gourmet Olive Oil
Personalized Olive Oil
Flavored Olive Oil
Spanish Olive Oil
Olive Oil Benefits
Olive oil is one of the most beneficial dietary fats you can consume. Why is this so? Well, we need to consider what dietary fats are good for us and what aren’t so good, and why. Olive oil is very high in a fat called “monounsaturated.” Chemically speaking, a monounsaturated fat isn’t very stable. The molecule wants to grab onto some free floating oxygen, and when it has enough oxygen, it changes to a saturated, or oxidized, fat.
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