The benefits of olive oil have been outlined by researchers and chefs alike. Anyone who is prone to cardiovascular disease, should always have olive oil in their kitchen.  Olive oil gets it’s healthy reputation because of the high amount of monounsaturated fat. Along with the nutritional health benefits, dont overlook the benefit of the gourmet taste of olive oil in your cooking as well.

There are two main types to consider keeping on hand. The first is extra virgin olive oil, which is a great salad topping, because it doesn’t have to be cooked. When extra virgin olive oil is cooked, it tends to alter the flavor a bit. It may cost a bit more but the taste is worth the price. Another kind of olive oil is light or pure olive oil. It doesn’t have fewer calories, it has a lighter flavor and color. It is best for cooking with or sautéing.

For olive oil taste, try dipping a crusty loaf of bread, you can easily create a dipping sauce by adding different cheeses and herbs, or just by using olive oil by itself. If you would like to dress up the oil a bit, try making a homemade vinaigrette.

Tips for making a homemade vinaigrette.

It can be useful to know how to make a homemade vinaigrette, that will taste a lot more fresh than the store bought vinaigrette. It can also be more practical. To make vinaigrette you will want to use three parts olive oil to one part vinegar. If a substitution is used in the vinaigrette such as a less acidic lemon juice, then less oil will need to be used to accommodate the substitution. If you use top quality ingredients when making your homemade vinaigrette you will achieve the best results.

When making the vinaigrette you will want to add the oil, while using a whisk to stir it. It may also be helpful to use a bowl with a rubber bottom in order to prevent tipping. A towel wrapped around the bottom of the bowl will get the same results. Next you will want to use bit of salt and add to the vinegar, because the salt will dissolve easier in the vinegar. You can always add more seasoning at the end if the vinaigrette needs it.

The oil and vinegar will blend together better when a small amount of Dijon mustard is added. Using the whisk combine the mustard with the other ingredients and then steadily pour the oil until all the mixture is completely combined. More salt and pepper seasonings can be added to the vinaigrette when it is finished.

You can try altering this simple vinaigrette by using different types of vinegar and olive oil. To add to the dressing you may want to try garlic, herbs, and spices. You can spice up a meal by drizzling over cooked vegetables, meat, fish, pasta salad, or simply tossed with a salad.

olive oil benefits, olive oil vinaigrette
  

Technorati Tags: olive oil benefits, olive oil vinaigrette

The benefits of Olive Oil

Olive oil is a must in any household with members who are suspected of being susceptible to cardio-vascular diseases or other heart related problems. Olive oil can be used to add fantastic flavor to food, and is widely used in Mediterranean cooking.

There are two different types of olive oil that you should use in different situations. The first, extra-virgin olive oil, is the most expensive and it should be used with foods that do not require cooking such as in fresh salads. This is because heat causes the olive oil to become burnt and gives foods an unappetizing taste.

For use in cooking or sautéing, you should use either pure or light olive oil. Light olive oil obtains its name from its light color and flavor, and not from any lack of calories or beneficial mono-unsaturated fats.

If you wish to make your meal resemble something from a restaurant, you could prepare a loaf of crusty bread with some olive oil-balsamic dipping sauce, or some other form of olive oil dip. Dipping sauces can be made by simply using plain olive oil or by flavoring olive oil with various herbs or cheeses. The following recipe is excellent if you wish to make a dip with some zest.

Olive Oil-Balsamic Dipping Sauce

3 Tablespoons of Parmesan Cheese, freshly grated
1 Clove of minced Garlic
½ Teaspoon of Italian seasoning, dried
½ Teaspoon of Salt
½ Teaspoon of Pepper, freshly ground
¼ Cup of Extra-Virgin Olive Oil
2 Tablespoons of Balsamic Vinegar
1 Loaf of Multi-grain bread, unsliced (16 Ounces)

The rich flavor of Olive Oil

For well over 6,000 years people worldwide have enjoyed the rich fragrance and flavor of olive oil. With dozens of brands of olive oil now found on the shelves of supermarkets, consumers are starting to take notice of the quality of the olive oil that they buy, almost as much as people buying fine wines do.

Olive oil tasting has become an activity to rival wine tasting, and tasters use the same terminology with olive oil as they do with wine. Aromas may be mild, mellow or fruity; flavor can be nutty, zesty, peppery, sweet, rich, buttery or assertive; and appearance may be clear, cloudy, green or amber. Olive oil differs from wine in that it does not age well, and a bottle kept in a cool, dark area will remain good for only a year or two.

Listed below is a guide to the various grades of olive oil in descending order of quality:

Extra virgin: This grade of olive oil is the result of cold-pressing olives and not refining the resulting oil. Extra virgin olive oil has an acidity level below one percent, although acidity and taste will vary with the type of olive plant, soil, growing and harvesting methods, and pressing process. A more robust flavor can be achieved by using unfiltered extra virgin olive oil. When using extra virgin olive oil, you should use the less expensive varieties to sauté foods while saving the more expensive types for drizzling.

Virgin: Virgin olive oil has a slightly sharper taste than extra virgin olive oil. This is due to it having an acidity value of between one and three percent. It is rare to find this grade of oil being sold in the United States.

Pure: Pure olive oil typically has an acidity level greater than three percent. It is further processed with various chemicals and bleaching clay before being mixed with virgin olive oil to arrive at the final product.

Light: Light olive oil actually contains as many fats and calories as the other grades of olive oil. Its only difference is a lack of taste. 

olive oil flavor

Technorati Tags: olive oil flavor

Rosemary-Infused Olive Oil

Rosemary-Infused Olive Oil is ideal for pouring onto pasta, adding to soup, or as a dipping sauce for crusty Italian bread. Slow cookers are perfect for infusing olive oil with rosemary. It can be done on the stove top. However, it can be difficult to keep the oil from getting too hot.

Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart

Makes one cup 

1 cup mild olive oil
1/4 cup chopped fresh rosemary leaves

Pour olive oil into slow cooker and add rosemary leaves. Cook on uncovered on the HIGH setting for up to 2 hours. Turn the slow cooker off. Cool for about 20 minutes, and then remove the rosemary leaves from the oil by pouring it through a sieve or collider lined with a paper towel and placed over a metal bowl. After the oil has cooled completely pour it into a glass jar. Cover and refrigerate. Refrigerated the oil will last up to a month without losing its quality. Do not worry if the oil becomes a bit cloud within the month, it will become clear once it reaches room temperature.

Olive oil can also be infused with other herbs such as basil or garlic. Simply substitute the rosemary for the herb of your choice and prepare in the same fashion.

rosemary infused olive oil

Technorati Tags: rosemary infused olive oil

Preserving and Storing Olive Oil Like all other oils, extra-virgin olive oil should be stored in a cool, dark place. Its flavor is strongest immediately after it is extracted from the harvested olives, and its taste, fragrance and color are all at their peak. Olive oil undergoes oxidation while in storage and its flavor and taste will deteriorate at a steady pace. Mild olive oils are oxidized particularly  fast, and have a shorter shelf life. Although all olive oils will inevitably become too oxidized to consume, this process can take up to three years. Olive oils that are fruity or spicy tend to resist being oxidized longer than other olive oils.

Technorati Tags: store olive oil, olive oil storage