Olive Oil Flavour |
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The wonderful flavours of olive oil are what set it apart from all other
vegetable and seed oils.
Will an unfiltered extra virgin olive oil be over powering in the dish, or will it compliment and bring out the flavours of the other ingredients?
Are you going to be using it as a condiment and want that olive flavour, or would you prefer not to taste the oil at all? Try to match the olive oil to the other ingredients when selecting an olive oil for recipes.
Keep in mind that an extra virgin olive oil will have a stronger flavour and is best suited for use with other strong flavoured foods. You may want to choose a late harvest extra virgin that is made using ripe olives. The nutritional value is lower, but the flavour is mellow. Use it with fish and other delicately flavoured foods. If you are using the oil to dip bread into, dress a salad, or drizzle on vegetables and pasta, you will want a flavourful olive oil. If you love butter like I do, try oil that has a buttery flavour characteristic or has been infused with real butter. The Arbequina olive variety or a later harvest oil produces a buttery, more mellow flavour. I found an olive oil made by Can Solivera and several others from Spain at La Tienda.com - a great site for Spanish food, ceramics, gifts, wine and more. Check out their food page. You'll find a link to olive oil in the left margin.
Olive oil makes an excellent substitute for butter , margarine and other vegetable oils in baking. You'll use less oil than butter, so there will be less fat in the final product and olive oil is high in monounsaturated fats, lower in saturated fats and loaded with antioxidants. Bread has been made using olive for centuries it can be used for muffins, cakes or any baking really. If you’re concerned about the strong olive flavour, again maybe a later harvest olive or arbequina variety would work well. Return from Olive Oil Flavour to Amazing Olive Oil Home or Selecting Olive Oil |
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