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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Olive Oil Abroad

Currently there are over 260 varieties of olives grown in Spain. These are used for table olives, pickled olives and pressed olive oil. Spain is one of the leading producers of organic olive oil. The cold press or cold process is also normally used in most quality olive oil production estates.

Spanish chefs use extra-virgin olive oil, which is the finest and most flavorful oil, for frying. Very few American chefs, recommend extra-virgin olive oil for anything other than drizzling over salads and vegetables because of its low smoke point. In Spain, chefs sauté and fry in extra-virgin and also reuse the olive oil numerous times before discarding it.The Spanish olive oil producers make a light olive oil that is a mixture of refined olive oil with some extra-virgin added. Apparently, it is made almost entirely for the American market. It is the norm that only blended olive oils are marketed in the US. In Spain, “varietal” olive oils are also made from a single type olive. Each oil has a completely different flavor and palate.The color of the oil does not necessarily reflect the taste and quality. You may think a dark, emerald-green oil would have better flavor. That is not always true. To find the best olive oil, you need to taste it for yourself.olive oil, organic olive oil, cold pressed olive oil

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