Olive Oil

This is the basic cooking fat of Mediterranean countries, including Italy. It is produced in many parts of the country; Sicily, Apulia, Campania, Umbria, and Liguria make excellent olive oils, but it is generally agreed that the finest come from Tuscany. Many of these are now available in North America. If the oil is in any way considered virginal (extravergine, sopraffino vergine, fino vergine, or simply vergine) you are on the right track. This is the purest liquid derived from pressing excellent olives. The virginal terminology refers to acidity which, by law, may not exceed 4 percent. To my taste the most flavorful is the jade-colored olio extravergine di oliva. This is the most basic, least processed olive oil, whose innocence is the source of its goodness. Oil that is more processed (more pressed or occasionally blended) is usually gold in color. You are also likely to find olive oil mixed with other oils. It is less expensive but not nearly as good. Try to buy good Italian olive oils for cooking. Though fine olive oil is produced in California, it is not quite as good as the top Italian oils. I prefer bottled oil, but when I buy it canned I transfer it to dark glass jars and store it in a cool spot. Though olive oil is fattening (1 tablespoon of olive oil has 124 calories while 1 tablespoon of butter has 100), it is also very good for your skin, hair, and digestion.