A VERSATILE OIL

Olive oil is a natural oil extracted by pressing fresh olives. Rich in monounsaturated fats, thought to lead to healthier blood cholesterol, it also contains antioxidants with natural anti-inflammatory properties. Extra virgin olive oil comes from the first cold pressing, and flavours vary considerably from strong and fruity to delicate, and may also be pungent, bitter or peppery. It should be used in moderation and to balance with other flavours. While extra virgin olive oil contains the most health benefits, it is closely followed by virgin oil, and then pure olive oil, or simply olive oil, which is usually a mixture of virgin and refined oil. Pure, light and extra light olive oils have been refined: the word ‘light’ refers to the colour, aroma and flavour, not to fat content, although their lack of flavour means they should not affect the taste of the food being cooked. Extra virgin and virgin olive oils are ideal as salad oils and for gentle frying of delicate seafood and meats, and pure olive oil is an excellent general frying oil. They should be stored in a dark, cool, dry place, as light degrades the oil, and used within a year of opening.