Choosing Extra Virgin Olive Oil Portland OR

With so many extra virgin olive oils out there, it can be difficult to choose. Here, we'll outline different uses for olive oil, olive oil terminology, and more.

Local Companies

Paradise Deli & Grocery
(503) 243-6977
1533 SW 12th Ave
Portland, OR
L & B Market
(503) 232-6441
3629 SE Division St
Portland, OR
3 Boys Market
(503) 283-8818
6728 NE M L King Blvd
Portland, OR
Burnside Market & Deli
(503) 254-8829
10128 E Burnside St
Portland, OR
Milwaukie Grocery Outlet
(503) 652-8515
15810 SE McLoughlin Blvd
Portland, OR
Safeway Food & Drug
(503) 261-2550
221 NE 122nd Ave
Portland, OR
Safeway Food & Drug
(503) 232-5539
2800 SE Hawthorne Blvd
Portland, OR
Minit Mart Quick Shop
(503) 771-9835
6204 SE Division St
Portland, OR
Safeway Food & Drug
(503) 303-1446
4320 SE King Rd
Portland, OR
Spring Market
(503) 238-8828
3032 SE Hawthorne Blvd
Portland, OR

Extra virgin olive oil -- cold pressed -- first pressed -- unfiltered -- light -- pure -- choosing olive oil has become almost as daunting as choosing wine. The way you want to use the oil determines how you choose the oil. Some olive oils are better for frying and sautéing, while others should be used exclusively for drizzling over a dish seconds before serving.

  1. Know how you want to use the particular oil. Olive oil can be used for marinades and salad dressings, frying and sautéing and for finishing dishes. The last is when you want only the best oil.

  2. Know your terminology.

    1. In the US, olive oil labels can be misleading. Pure or light oil is actually chemically refined to extract the last possible oil from the olives. Light refers only to flavor, not calories. Oil that is labeled "extra virgin" can be as little as 10% extra virgin oil blended with light or pure!

    2. "Extra virgin olive oil" is, by definition, cold pressed and first pressed, so don't bother looking for those words on the label. They don't exist on labeling in Italy, and are only used in the US to add to the cost of the oil!

    3. For the best extra virgin olive oil, look for ones made in Italy, Spain or Greece, which say 100% extra virgin olive oil.

  3. Use different oils for different cooking methods and recipes.

    1. For heavy duty frying or sautéing, use light or pure olive oil. Extra virgin olive oil has a relatively low smoking point, so it cannot be used for those things. Some extra virgin olive oil also has bits of olive pulp in it (this is a good thing!) and those will burn easily.

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    Author: Annette Gallagher