Rachel Ray talks about EVOO all the time, but is it really worth the money? And what exactly is extra-virgin olive oil?
“Extra-virgin” means the olives and pits are ground together into a mash. This mash concoction is then subjected to several hundred pounds of pressure producing an oil and water. The water is removed and what is left is called “virgin oil”. If it contains less than 1% acid and has a superior taste and color it is called “extra-virgin” oil. Only the best green olives, which take on the personality of the soil from Spain, Greece, Italy and California, make up extra virgin olive oil.
Olive oil connoisseurs claim that each oil has its own taste and aroma similar to wine. But unlike wine, olive oil does not age well and should be consumed within one year (best taste is within first 2 months).
Whether you use an expensive brand of extra-virgin olive oil or a less expensive brand remember that all olive oils are considered heart healthy.
For more heart healthy info visit www.heart-strong.com