When You Get It Home:
- Don't expose it to heat
- Don't expose it to light
- Don't keep it in a clear glass bottle
- Don't keep it in a half-empty bottle
- Do keep it cool
- Do keep it in the dark
- Do keep it in a dark bottle
- Do decant a large bottle of olive oil into several smaller ones, seal them tightly, and use them one at a time.
Winding Down, A Rundown Of The Grades Of Italian Olive Oil
- Olio Extravergine D'Oliva
The best, produced exclusively through cold pressing. The maximum allowed acidity level is 1% and it must pass the examination of a tasting commission with a score of 6.5 or more
What to use it for? As a condiment, over salads (with a little vinegar), drizzled into hearty soups at table, to make bruschetta, (sparingly) in marinades and so on. - Olio Vergine D'Oliva
A step down from Extravergine; its acidity can be up to 2%, and it must receive a score of 5.5 or above from the tasting commission.
What to use it for? If it's good, it can be put to the same uses as the above; you can also use it for cooking. - Olio di Oliva
This is produced industrially by treating oils that are too acidic or suffer from other defects, and adding some virgin oil for balance. The maximum allowed acidity is 1.5%, and there is no taste test. [/DD] What to use it for? Primarily cooking. - Olio di Sansa di Oliva
This is produced by treating the paste from the first pressing (called sansa) with solvents to extract the remaining oil and then adding some virgin oil for balance. The maximum allowed acidity is 1.5% and again no tasting panel.
What to use it for? Cooking
And Finally, Some Recipe Suggestions:
Spaghetti Aglio e Olio
The one dish almost all Italian men know how to make.
Cotolette di Verdura
Simple vegetable patties that will work well as part of a light meal.
Patate Ripiene
Baked potatoes with a cheesy, meat-laced filling.
Fesa di Vitello al Limone
Veal scaloppini in lemon sauce, and a variation with white wine too.
Pollo agli Aromi
A delicately herbed chicken marinated in lemon juice and olive oil.
More, Off The Net:
The Olive Oil Source
Everything you need to press your olives, whether you're a 1-tree amateur or have a grove.
How Olive Oil is Made
The process, from cleaning the olives to storing the oil once it comes out the press.
Olive Oil Facts
Lots about Athena's gift to Humanity.
Olives and Olive Oils
Lots about both, with descriptions and pictures of the olives available in the US, and information on the various categories of olive oil, from Extravergine on down. Well done.
The Skinny on Fats
All about fats and how they interact with cholesterol, from Peggy, About.Com's Home Cooking Guide.
About Olive Oil | About Extravirgin Oil
