Your olive oil bottle is lying to you...
Your olive oil bottle is lying to you... In the U.S., companies ignore the rules on good olive oil.
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Given my state of origin (Mississippi), it’s not surprising that my favorite cooking fats are bacon grease and butter. They make food taste like home, but they aren’t the fats I reach for if I’m oil-poaching a salmon filet, whipping up a quick vinaigrette, or making a vegan marinara (which, incidentally, is even better than the ones I make with butter). In those instances, I reach for olive oil.
Buying olive oil is, however, a little more confusing than buying butter (a subject I understand completely). Much like egg cartons, bottles of olive oil come with lots of words all over the packaging, some of which are more important than others. To get some clarity, I asked olive oil purveyor and self-described “recovering food writer,” Jim Dixon, to help me understand what all these terms mean, and how to spot a true virgin in grocery store aisle full of pretenders.
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https://lifehacker.com/your-olive-oi...tm_source=digg
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