Q1. What are the primary differences between "Extra Virgin," "Extra Light" and "Pure" varieties of olive oil?
Extra Virgin olive oil is considered to be the finest grade of olive oil. Its flavor is fruity and aromatic with rich depth. Its fine quality is attributed to the fact that it is made from the finest olives and obtained from the first pressing of the fruit. This type of olive oil is used mainly for its flavor and is enjoyable in many dishes, even without cooking. Its acid content is no more than 1 gram per 100 grams.
Extra Light olive oil does not refer to fat grams but to overall flavor. This variety of olive oil is mild in flavor and can be used as an excellent substitute for other oils, such as corn or sunflower. Its acid content is no more than 1.5 grams per 100 grams.
Pure olive oil is excellent for all cooking purposes and a great addition to sauces or salads. It is a milder tasting version of Extra Virgin olive oil and tends to fall under a "medium" olive oil category. It also has an acid content of no more than 1.5 grams per 100 grams.
Q2. My olive oil is cloudy. Does this mean it has spoiled?
Q3. I've heard a lot about vegetable oils and their fat content. How do vegetable oils like canola oil, corn oil, olive oil, safflower oil and sunflower oil measure up?
Q4. What is Vegetable Oils?
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