Oil & Vinegar Facts

Refined Olive Oil vs. Quality Extra Virgin Olive Oil in Desserts & Cooking

Refined Olive Oil vs. Quality Extra Virgin Olive O… - 27 Oct - Those with a limited scope of experience and or access to quality extra virgin olive oil typically make broad and therefore ignorant statements. Often, these statements can come from individuals who maintain high visibility and are " industry professionals", cookbook authors, or chefs. These are often the same folk who champion the tired mantra that extra virgin olive oil can never be he…

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Common Questions about Vinegar

Common Questions about Vinegar - 12 Mar - Common Questions About Vinegar Addressed Here   What is “Mother”? “Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. Today, most manufacturers pasteurize their product before bottling to prevent …

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What Influences Olive Oil Grade?

What Influences Olive Oil Grade? - 19 Oct - All olive oil starts with fruit on a tree. What happens after the fruit and the tree part company makes all the difference to the oil produced. Later viewing of the other buttons on this site will inform you of the many factors influencing the end products of the olive fruit.. According to the United States Department of Agriculture the only acceptable grade of olive oil is Virgin Olive Oil. The F…

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