| 11. | The result is an extra-virgin oil that is a rounded blend of olive and fruit flavors.
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| 12. | Hardly anyone orders their extra virgin oils by name, as they do their Chardonnays and Merlots.
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| 13. | They're simply plain oils that have had little or no extra virgin oil added after refining.
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| 14. | Virgin oil hasn't been " purified " with heat, leaving it with a richer, fuller flavor.
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| 15. | Save the non-virgin oil for your cooked delights.
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| 16. | Olive oil also works well in cooked dishes, but save the virgin oil for the cold dressings.
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| 17. | When some extra virgin oil is added back in for flavor, it's labeled " extra virgin ."
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| 18. | But extra virgin oils vary mightily according to how the olives are harvested and how they are pressed.
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| 19. | The olives are cured and pressed into extra virgin oil, the grapes made into wine and balsamic vinegar.
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| 20. | However, the International Olive Council does not test for deodorisation which makes up the bulk of fake extra-virgin oils.
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