145 calories, 1 spoon, olive oil |  Hints & Tips:
Greeks consume very large quantities of olive oil. Most of the Greek recipes include olive oil, for frying, sautιing or for dressing a salad. In most of the recipes the exact portion of olive oil to use is not mentioned. If you try any recipes add as much as you desire. Greeks prefer their meals to be drunk in oil.
Extra virgin oil has a light and delicate consistency, which make it perfect for dressings. Frying is generally not recommended for extra virgin. It is rich in volatile compounds that high heat will cause to evaporate and you'll lose many of the oil's subtler qualities. Also, the action may perfume your kitchen. Olive Oil is milder in taste and color and is the preferred medium for frying or for flavoring delicate foods. |
Extra Virgin Olive Oil is derived from the first cold pressing of olives without refining. It has an oleic acidity level of less than 1%. Greece's ideal climate contributes most favorably to the superiority of its olive oil: richer, fruitier flavor, intense aroma and distinctive green color. Extra virgin is produced in four styles: regular extra virgin olive oil, organic extra virgin, protected designation of origin (PDO) and protected geographical indication (PGI). One reason extra virgin olive oil is so highly regarded is because it offers an almost infinite variety of flavors and aromas. It includes no additives and even in harvest and processing is hardly interfered with. Its fruity taste and complex aroma seem to have almost universal appeal. Virgin Olive Oil also comes from the first pressing without refining, but virgin olive oil may have an acidity level of up to 2%. Although its flavor intensity can vary, virgin olive oil is milder than extra virgin.
Olive Oil has an acidity level of no more than 1.5%. At the initial pressing it will be much higher than that, but the level is brought down to its legal limit by blending the refined oil with premium quality extra virgin olive oil.
Source:World food GREECE, lonely planet |
