Olive Oil

Olive Oil
   Olive oil has a very distinctive flavor, and has become more prominent in American cooking today. Grading of olive oils are determined by the methods of extraction and the acid content of the resulting oil. Virgin oils are those obtained from the first pressing of the olive without further refinement. The finest olive oil is extra virgin, with an acid content of 1%. Following this are superfine at 1.5%, fine at 3%, and virgin at 4%. Pure olive oils are those which have been extracted by heat. These are of 100% olive oil, but their flavor can result in a harsh, bitter after taste. Pomace olive oil is refined from the final pressings and under heat and pressure. The taste is inferior to other olive oils and should never be substituted for them. Olive oil becomes rancid very easily, more so when exposed to heat or light. Always store tightly sealed in a cool, dark place.

Italiano-Inglese Cucina internazionale. 2014.

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Look at other dictionaries:

  • Olive oil — Olive Ol ive, n. [F., fr. L. oliva, akin to Gr. ?. See {Oil}.] 1. (Bot.) (a) A tree ({Olea Europ[ae]a}) with small oblong or elliptical leaves, axillary clusters of flowers, and oval, one seeded drupes. The tree has been cultivated for its fruit… …   The Collaborative International Dictionary of English

  • olive oil — olive oils N MASS Olive oil is oil that is obtained by pressing olives. It is used for putting on salads or in cooking …   English dictionary

  • olive oil — n [U and C] a pale yellow or green oil obtained from olives and used in cooking …   Dictionary of contemporary English

  • olive oil — olive ,oil noun count or uncount a type of oil made from OLIVES, used in cooking …   Usage of the words and phrases in modern English

  • olive oil — n. a light yellow oil pressed from ripe olives, used in cooking, salad dressings, liniments, soap, etc …   English World dictionary

  • Olive oil — Not to be confused with the cartoon character Olive Oyl. Olive oil A bottle of olive oil Fat composition Saturated fats Palmitic acid: 7.5–20.0% Steari …   Wikipedia

  • olive oil — noun oil from olives • Hypernyms: ↑vegetable oil, ↑oil • Substance Holonyms: ↑olive • Substance Meronyms: ↑oleic acid * * * noun, pl ⋯ oils [count, noncount] : a yellow to yellowish green oil th …   Useful english dictionary

  • olive oil — UK / US noun [countable/uncountable] Word forms olive oil : singular olive oil plural olive oils a type of oil made from olives, used in cooking …   English dictionary

  • olive oil — See under oil. * * * olive oil n a pale yellow to yellowish green nondrying oil obtained from the pulp of olives usu. by expression and used chiefly as a salad oil and in cooking, in toilet soaps, and as an emollient * * * [NF] the fixed oil… …   Medical dictionary

  • olive oil — alyvuogių aliejus statusas T sritis chemija apibrėžtis Aliejus, spaudžiamas iš alyvmedžio kaulavaisių. atitikmenys: angl. olive oil; Provence oil; sweet oil rus. оливковое масло; прованское масло ryšiai: sinonimas – Provanso aliejus …   Chemijos terminų aiškinamasis žodynas

  • olive oil — oil extracted by pressing olives …   English contemporary dictionary

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