Grocery stores carry many types of olive oil -- sometimes two or three shelves -- and the array of bottles can be overwhelming. Which type should you buy? Which brand tastes best? Understanding the different types will help you make your buying decision.
There are three main types, notes The Italian Cook Website. Extra virgin is the top grade because the olives are picked and pressed the same day. Virgin is pressed the next day. Pure, which sounds great, is a lesser grade, a blend of virgin and refined oils, "generally extracted from olive pulp, skin, and/or pits."
Products are classified by how they were produced, their chemistry, and flavor, reports the Olive Oils Website. Extra virgin tastes best because no refined oils are added, according to the Website. But taste is a personal thing, and you will have to try several brands to find one that suits you.
The type is listed prominently on the label. Check the label for source of origin. Even if it says "bottled in Italy" or "packed in Italy," this may not be the case, warns the Olive Oils Website. The bottle may actually contain a mixture of oils different nations. Most supermarket brands are blended from different varieties, regions, and even countries.
Store the bottle in a dark, cool place. Though discount clubs have good deals, you have to use them quickly. Otherwise, the bottle will turn rancid, and your good deal will become a bad deal.
We all need fat in our diet and this juice from the fruit of olive trees is one of the best. In a Mayo Clinic Website article, "What are the Health Benefits of Olive Oil," Katherine Zeatsky, RD says it contains monounsaturated fat. This healthier fat can lower your risk of heart disease. According to Zeratsky extra virgin and virgin are the most heart healthy.
The Bertolli company developed an extra light product for Americans who want monounsaturated fat, but are not used to the taste of olive oil. To celebrate the 125th anniversary of the firm, the company published "Bertolli's Olive Oil Guidebook," with 25 healthy recipes, including desserts. Almond Crumble Baked Peaches is an adaptation of their baked pear recipe. You won't have a crumble left.
Ingredients
4 peaches, peeled and sliced
1/2 cup light brown sugar
2 tablespoons flour
2 tablespoons uncooked oatmeal
1/2 teaspoon cinnamon
1/2 cup sliced almonds
1/2 cup extra light olive oil
Method
Preheat oven to 350 degrees. Coat a glass pie pan with baking spray. Arranged sliced peaches in circles.
Combine brown sugar, flour, oatmeal, cinnamon, sliced almonds and olive oil in a small bowl. Sprinkle crumble mixture evenly over the peaches. Bake for 30 minutes until the peaches are tender and the topping is crisp and brown. Spoon warm dessert into individual serving dishes and top with frozen vanilla yogurt. Makes 8 servings.
Copyright 2008 by Harriet Hodgson
