Olive oil is available in different varieties and certainly covers all your culinary experiences. Be it frying, sautéing, dressing or any other experience that you are looking for, different ranges of olive oil are there to help you cook the tastiest and healthiest meal.
Gone are the times when tasty and healthy foods were served on two different plates. Healthy recipes filled with taste are now very much possible and can be accredited to the use of olive oil. The beauty of cooking with olive oil is that the food never seems extra oily and is also fat free. Be it cooking, sautéing or just dressing, it enhances the taste of the food.
There are different olive oil varieties and each variety is specific to the way it is extracted. The healthiest and the freshest of all the oils is extra virgin olive oil. This is the first extract when the fruit is crushed. It is the purest form of olive oil available in the market. Being the first extract, it is the most expensive oil available. This variety needs the maximum care when it comes to storage so that the nutrients and the taste remain intact. It has a shelf life of around two years and should be best enjoyed within this. Specific to the category, the use of any kind of olive oil is also different. Being heavy and viscous extra virgin is best suited for dressing and flavouring of salads, rice, vegetables, pasta, fish and meat.
Olive oil-Extra light is the next category. Olive Oil Extra Light is a naturally refined oil infused with Extra Virgin Olive Oil. Olive Oil-Extra Light is intermediate grade oil with mild aroma and flavour. Stir frying; sautéing and shallow frying are the cooking styles it is best suited to. It is the best for day to day Indian cooking as well. Low calorie recipes such as refried warm salad with sweet potato & rajma, achari paneer with tadka veggies, traditional rajasthani dal-baati, strawberry cake, 2 - minute chocolate cake and many others can be easily prepared with this. It is also a good option to go with for parathas, dry vegetables, gravies and tadka.
Pomace is the cooking grade variety of olive oil. The olive residue paste after being crushed is mixed with solvents to extract the oil. This oil is then mixed with extra virgin olive oil to enhance the oil and its health benefits. This is the most refined as well as the least expensive grade of olive oil. Being light and neutral in taste and flavour, it makes for the most suitable category for all types of Indian cooking. It does not change the taste of the food and the Indian authentic flavours remain intact. Whatever be the method of cooking, the food tastes as good as being cooked with any other type of oil. Pomace is definitely the healthiest cooking oil when compared to other cooking oils.