Advertisement
Oils and fats
Appears in
By Lucy Cufflin
Published 2013
Olive oil is an unsaturated fat. To make it, olives are mashed to a paste and the oil is extracted by means of pressure or centrifugation. To classify as ‘virgin’ olive oil, an oil must be extracted by non-chemical methods.
Olive oil has a comparatively low frying temperature, so it is not good for deep frying. It will never get hot enough to make food crispy, but it is excellent where you want to taste the wonderful flavours of the oil.
Extra-virgin olive oil comes from virgin oil production only and has a superior taste. Use it on salads and for dipping bread into. Virgin olive oil comes from virgin oil production only and has a good taste. Use it on salads and for cooking where you do not need a high frying temperature.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title