Bryanna
Owner/Moderator
1645 posts
May 30, 2006
6:58 AM
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I'm so glad you had a success with a mixed group! That is always a coup!
About the olive oil--
The IOOC standards are complicated. The labels in stores, however, clearly show an oil's grade:
Extra-virgin olive oil (EVOO) comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Label wording
***"100% Pure Olive Oil" sounds like a high-end product, but in fact is often the lowest quality available in a retail store: better grades would have "virgin" on the label. That being said, 100% pure olive oil might be perfect for baking and frying, since high heat can destroy the rich flavor of extra-virgin oil.
"Lite olive oil" suggests a low fat content, whereas in fact it refers to a lighter color. All olive oil—which is, after all, fat—has 120 Calories per tablespoon (33 kJ/ml).
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"To look like a goddess, eat like a peasant." Karen Andres
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