Olive oil, we believe, should be used instead of any other fat in the market.
Produced in a natural way it keeps its characteristics intact.
It can be used on bread instead of butter, in salads and for cooking.
 WHICH OLIVE OIL?
Without doubt, the best olive oil is the extra virgin one. It is actually
olive juice. It can be used for cooking, in place of animal fats. It can be
used on bread in place of butter or on salads. Extra virgin olive oil is a
little more expensive than virgin olive oil but it is worth it!
GREEN COLOURED OLIVE OIL
This would have probably been made from green olives which have been collected
before having ripened and sometimes, as has already been mentioned, the colour
is a result of other factors too. Usually, green coloured olive oil has a pepper-like
taste. It can be used for cooking pulses and vegetables, game or meat, although
it is a matter of personal choice.
GOLDEN YELLOW OLIVE OIL
This probably comes from olives that had started to turn reddish or black.
It generally has a milder taste, more fruity and gives off a variety of aromas.
This is the oil usually chosen by chefs especially when cooking fish. But of
course all these points are matters of personal choice.
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