What is olive oil?
Most people don’t realize that olive oil is actually a fruit juice made by mashing or pressing the olive. Olive oil is well known for its distinctive flavor and aroma. In their natural form, olives are very bitter and nearly inedible. To achieve the amazing flavor and taste, olives traditionally are cured in brine or oil.
Are all olive oils the same?
ABSOLUTELY NO. In fact olive oil comes in virgin, extra virgin, pure and light versions. Virgin means that no chemicals were used in the process of extracting the oil from the olive. Extra virgin means that the olive oil has gone through several tests to confirm its taste and to verify that it is free of defects. Light olive oil is a blend of pomace olive oil, which is olive oil that is extracted from the olive using chemicals and heat, and virgin olive oil.
Are all oils fattening, including olive oil?
Extra virgin olive oil contains some of the highest amounts of monounsaturated fats compared to other oils. These fats actually help lower a person’s total cholesterol level and LDL cholesterol level, or bad cholesterol. When olive oil is used in moderation it provides more health benefits than negative health issues.
Can you use olive oil to deep fry foods?
Even though olive oils has a lower fat content compared to other oils and therefore, a low smoke point, olive oil is an excellent option for deep frying. Even though it would be more expensive than with other oils, it is possible and would add excellent flavor to your foods.
Olive oil versus butter:
Olive oil contains only 33% saturated fat while butter is composed of 66% saturated fat. Olive oil has no cholesterol, while a serving of butter has 33 mg of cholesterol.
At the Stevenswood Wine Bar, we offer our special selection of unfiltered cold press assorted flavored olive oils. Our selection includes:
- Tarocco Italian Orange
- Verna Spanish Lemon
- Key Lime
- Extra Virgin Olive Oil
Here is a chart of the different oils for cooking and comparison to olive oil
|Type of oil or fat||Saturated||Monounsaturated||Polyunsaturated||Smoke point|
|Almond||8%||66%||26%||221 °C(430 °F)||Baking, sauces, flavoring|
|Avocado oil||12%||74%||14%||271 °C(520 °F)||Frying, sautéing, dipping oil, salad oil|
|Butter||66%||30%||4%||150 °C(302 °F)||Cooking, baking, condiment, sauces, flavoring|
|Ghee, clarified butter||65%||32%||3%||190–250 °C (374–482 °F)||Deep frying, cooking, sautéing, condiment, flavoring|
|Canola oil||6%||62%||32%||204 °C(399 °F)||Frying, baking, salad dressings|
|Coconut oil, (virgin)||92%||6%||2%||177 °C(351 °F)||Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening|
|Rice bran oil||20%||47%||33%||254 °C(489 °F)||Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.|
|Corn oil||13%||25%||62%||236 °C(457 °F)||Frying, baking, salad dressings, margarine, shortening|
|Cottonseed oil||24%||26%||50%||216 °C(421 °F)||Margarine, shortening, salad dressings, commercially fried products|
|Grape seed oil||12%||17%||71%||204 °C(399 °F)||Cooking, salad dressings, margarine|
|Hemp oil||9%||12%||79%||165 °C(329 °F)||Cooking, salad dressings, …|
|Lard||41%||47%||2%||138–201 °C (280–394 °F)||Baking, frying|
|Margarine, hard||80%||14%||6%||150 °C(302 °F)[note 2]||Cooking, baking, condiment|
|Mustard oil||13%||60%||21%||254 °C(489 °F)||Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.|
|Margarine, soft||20%||47%||33%||150–160 °C (302–320 °F)||Cooking, baking, condiment|
|Macadamia oil||12.5%||84%||3.5%||210 °C(410 °F)||Cooking, frying, deep frying, salads, dressings. A slightly nutty odour.|
|Diacylglycerol (DAG) oil||3.05%||37.95%||59%||215 °C(419 °F)||Frying, baking, salad oil|
|Olive oil (extra virgin)||14%||73%||11%||190 °C(374 °F)||Cooking, salad oils, margarine|
|Olive oil (virgin)||14%||73%||11%||215 °C(419 °F)||Cooking, salad oils, margarine|
|Olive oil (refined)||14%||73%||11%||225 °C(437 °F)||Sautee, stir frying, deep frying, cooking, salad oils, margarine|
|Olive oil (extra light)||14%||73%||11%||242 °C(468 °F)||Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine|
|Palm oil||52%||38%||10%||230 °C(446 °F)||Cooking, flavoring, vegetable oil, shortening|
|Peanut oil / groundnut oil||18%||49%||33%||231 °C(448 °F)||Frying, cooking, salad oils, margarine|
|Pumpkin seed oil||8%||36%||57%||121 °C(250 °F)||salad oils|
|Safflower oil||10%||13%||77%||265 °C(509 °F)||Cooking, salad dressings, margarine|
|Sesame oil(Unrefined)||14%||43%||43%||177 °C(351 °F)||Cooking|
|Sesame oil(semi-refined)||14%||43%||43%||232 °C(450 °F)||Cooking, deep frying|
|Soybean oil||15%||24%||61%||241 °C(466 °F)||Cooking, salad dressings, vegetable oil, margarine, shortening|
|Sunflower oil(linoleic)||11%||20%||69%||246 °C(475 °F)||Cooking, salad dressings, margarine, shortening|
|Sunflower oil(high oleic)||9%||82%||9%||160 °C(320 °F)||Cooking|
|Tea seed oil||22%||60%||18%||252 °C(486 °F)||Cooking, salad dressings, stir frying, frying, margarine|
|Walnut (Semi-refined)||9%||23%||63%||204 °C(399 °F)||Salad dressings, added to cold dishes to enhance flavor||