Light or Extra Light – The most refined and least aromatic. Sometimes labeled “light” or “extra light.” These may be blends of low-grade olives plus a hint of virgin oils for acceptable flavor. Best used in baking, frying, and sautéing as this type has a higher smoke point (up to 410ºF./210ºC. This grade is sometimes infused with garlic, chili, basil, and rosemary to improve flavor.
Buying Tips
Oils are much like wines when comparing flavor, color, and consistency. They vary according to the type of olive, country of origin, and specific growing location. Many olive species may be combined to create oils
Labeling can be deceptive. The statement “imported from” could merely indicate the location of bottling and not the origination of the olives. “Refined” means chemicals were used to produce the oil and “100% Pure Olive Oil” is the lowest quality.
Storage Tips
Protect from heat and light. When refrigerated, white flakes develop and the oil can become cloudy. These will disappear at room temperature. In the U.S., there is no requirement to include an expiration date, but oil should retain its good flavor for about twelve months. To prevent rancidity, always keep the bottle tightly capped.
Usage Tips
• Brush premium oils on foods just before serving.
• Regardless of grade, all olive oil contains 120 calories per tablespoon.
• Olive oils can influence the taste of baked goods; use with caution.
• If a high quality oil seems too strong, let it rest for a few weeks and the taste will diminish somewhat.
Substitution Tips
• Peanut oil (for frying).
• Canola, hazelnut, almond oil (still healthful).
