Choosing Extra Virgin Olive Oil San Francisco CA

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

Walgreen Co. - MS #36
(650) 348-1734
151 East Third Ave.
San Mateo, CA
Larkin Corner Market
(415) 441-7619
1496 Larkin St
San Francisco, CA
Amity Market
(415) 731-4500
3350 Taraval St
San Francisco, CA
Save Mkt
(415) 648-5400
2898 Folsom St
San Francisco, CA
33 Mart
(415) 750-1349
1905 Clement St
San Francisco, CA
All Season Market
(415) 282-0343
401 Capp St
San Francisco, CA
Ming Lee Trading Lee
(415) 217-0088
753 Jackson St
San Francisco, CA
Star Market
(415) 673-6002
689 Geary St
San Francisco, CA
King's Market
(415) 647-9477
2398 Bryant St
San Francisco, CA
D & T Smoke Shop
(415) 986-6336
300 Kearny St
San Francisco, CA

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

Featured Local Company

Walgreen Co. - MS #36

(650) 348-1734
151 East Third Ave.
San Mateo, CA