I was wondering.
When they're preparing the Olives for Oil making, how do they know which ones are "Virgin"?
Is there a questionnaire?
You'd think, after seeing all those who proudly answer "Yes", being sent down the chute for crushing, that there would soon be an end to the "Virgin" Olive Oil. Any Olive with half a pit would change their tune and become a "No" Olive.
And how do you figure "Extra-Virgin" Olive Oil?
Are those the Olives that have never even thought about it?
This is what my children have to live with.
I am not totally sure if you are looking for a serious answer....but what I have heard is that extra virgin olive oil comes from the very first pressing of the olives. Other olive oils come frmo subsequent pressings and do not contain all the good properties that are brought out in the first pressing. And you want to make sure you get the stuff that says 'cold pressed' as oils tend to do funny things when they are heated up. It breaks down the good fats and whatnot into bad ones. So using olive oil for cooking is probably no more healthy than using say canola oil. However using it raw in salads or other dishes provides the healthy benefits of the oil. Man, didn't realize I remembered so much from nutrition class...
ReplyDeleteIs it a bird?
ReplyDeleteIs it a plane?
Nope - I think I just saw a joke disappearing at altitude.
;?)
: )
ReplyDeleteThat was VERY FUNNY! :)
ReplyDeleteOh, Lauralea... Whatever will you ponder next... please don't answer that....
ReplyDeletethanks for the giggles!! :) :) :)