Why virgin oil is smokin’

QUESTION What is the difference between ordinary, virgin and extra virgin olive oil?

the International Olive Council has strict guidelines. It states that extra virgin olive oil must be a cold- pressed, unrefined oil untreated with chemicals and unaltered by temperature.

It has a golden-green colour, with a light peppery flavour.

the designation also depends on its chemical composition. to be graded extra virgin, it must have an oleic acid content of less than 0.8 per cent.

extra virgin olive oil has a low smoke point of 160c, which means it burns at a low temperature. that is why it is not suitable for cooking, but is excellent for dressings and dipping bread.

Virgin olive oil is made using a similar process, but has a higher level of oleic acid — up to 2 per cent. It has a less intense flavour and a smoke point of 215c.

Ordinary olive oil has been refined — treated with solvents and high heat to remove unwanted odours and flavours.

the process leaves a relatively neutral-tasting, light- coloured olive oil that has an oleic acid level of between 3 and 4 per cent. With a smoke point of 240c, it is ideal for cooking and grilling. A. M., Barnes, Peterborough, Cambs.

QUESTION How has Botswana managed to be economically stable and successful?

Further to earlier answers, while mineral wealth and good governance were key to the success of Botswana, another factor was the export of meat.

In the late Seventies and early eighties, I was responsible for an import and export company in the country.

the Botswana government did a really good job of running the country and encouraging trade and that is why its currency, the pula, has always been strong.

In fact, it’s proved to have been much stronger than the South African rand.

John Bell, Reigate, Surrey.