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Oil and Vinegar: The Cliff Notes
Olive Oil Grades
- Extra Virgin: first, cold pressed, highest test results --> most healthy, best taste.
- Virgin: first, cold pressed, but failed taste and/or chemical testing to qualify as extra virgin.
- Pure, or Olive Oil: chemically refined, little to no antioxidants, poor taste.
- Olive Pomace Oil: chemically extracted from first pressing residue --> no antioxidants, poor taste
Cooking
- Excellent for sauteeing, frying, roasting, grilling
- Smoke point ~400 deg. F
- Heat pan, then add oil and food to avoid smoke point.
Baking
- Healthiest choice for "vegetable" oil in recipes.
- Can substitute for butter in most recipes: 3/4 cup oil for 1 cup butter.
- Can even substitute for part of the cream in ice cream recipes!
Body Care
- Use on skin far predates olive oil consumption!
- Many olive oil based lotions, soaps and shampoos are available.
- Olive oil is an excellent makeup remover and skin moisturizer.
Vinegar 101
- From the French: vin aigre=sour wine.
- Distinguished by acetic acid (at least 4%) produced by acetobacter bacteria that convert alcohol produced by yeast in the original juice.
- Balsamic and wine vinegars are produced from grapes.
- Many other fermentable foods can be used (e.g. fruits, honey, beer...).
Traditional Balsamic Vinegar
- Much thicker and sweeter than other vinegars.
- True "Traditionale" only comes from Modena or Reggio Emilia in Italy.
- Expert tasting panel determines the grade.
- Distinctive 100ml sealed and number bottles with certificate of authenticity.
Balsamic Vinegar of Modena
- No consortium supervision or testing.
- Much more affordable than traditionale.
- Can be sweet and somewhat thick.
Other Balsamic Vinegars
- Using local grapes (i.e. not from Modena or Reggio Emilia).
- "Balsamela" - based on Vignola apples instead of grapes, but similar production methods.
- White Balsamic - often from Modena, but aging in uncharred barrels gives a lighter flavor and color.
From our best area chefs:
Love going to Extra Virgin an Olive Ovation. I want to have everything there in my pantry.
- Ben Poremba, Olio, Elaia
Marianne Prey is a wealth of knowledge. Every time I go in there, I learn something new about olive oil.
- Gerard Craft, Niche, Brasserie, Taste, Pastaria
I like Extra Virgin An Olive Ovation for imported mustards, vinegars and olive oils. Incorporating these ingredients into a dish can change it significantly. For instance, a Zinfandel vinegar over a dessert is divine, and mustard in a soup is quite amazing.
- Natasha Kwan, Frida's Deli
