Olive oil has gone from a rarely known product in the UK (I'm thinking 1970's) to the must have product from chefs and keen food enthusiastic. I'm such a convert and will regularly use extra-olive oil with balsamic vinegar as a dipping condiment. There is well known health benefits for using olive oil such as omega 6, omega 3 fatty acids and monsosaturated fat called oleic acid, which is very healthy.
Whenever, I visit Mediterranean countries, there is always a bottle of extra-virgin olive oil on the table, which always goes down a treat. Spain is one the largest producers of olive oil with 825,700 tonnes being produced followed by Italy (302, 500 tonnes) and Greece (300,000 tonnes).
If you are an olive oil novice, where do you start when shopping around for the best oil. Jamie's Italian have produced a handy guide all about olive oil, which type is best for what, how experts taste olive oil and many more.
- Pure Olive Oil - best for Grilling, Frying and Sauteing.
- Extra Virgin Olive - best for Dipping Breads, Cold Dishes and Dressing.
- Light Olive Oil - best for Grilling, Baking and Frying.
Disclaimer: This post was made with collaboration with Jamie's Italian.