Blending a World of Flavors
 
 

When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status.

 

 

Genuine extra-virgin oil has the richest, deepest flavour and captures the essence of the olive itself, but isn't appropriate for every dish. Save it for salads and other cold dishes or trickle it over hot dishes just before serving so the rich flavour can be fully enjoyed.

Resist the temptation to place your beautiful bottle of olive oil on the windowsill. Light and heat are the #1 enemy of oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures.

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