[Ethelred]

Olive oil comes in a couple types: Extra Virgin, Virgin, Pure, Olive Oil, and Pomace.

It refers to the presses of the olives. Extra Virgin is the first press, Virgin the second. Both are pure oils from the olives. Pure is simply pure olive oil and not blended and then when you get down lowers they begin blending the oils with refined olive oil. With pomace being about the lowest grade, with the oil being really forced out of it and blended/refined.

Each oil has a seperate trait whether it be the smoking point and acid. Most professional kitchens will use refined for both cost and the smoking point (key for saute).

 

[Dept_of_Alchemy]

Quote:

Originally Posted by murfy /img/forum/go_quote.gif Trappitu Intenso is one of my current favourites (I buy it, over here, from an online deli that sends stuff straight from Italy. I'm quite partial to other oils like walnut for just dipping bread in, sometimes with a little balsamic - Antica Acetaia San Giacomo vinegar.

Holy cow, man. $100 for 250ml of olive oil is too rich for my blood.

Better be damn good.

 

[Crazy88]

Thank you Kramer! Great thread because I love my Olive Oil! Going to cook up some pasta and veggies for lunch with olive oil!

 

[Puppysmith]

Best olive oil IMO is the organic olive oil from Trader Joe's.

It is so good you can drink it.