Home | Cooking Articles | Cooking Oils - Flavored Oils

Cooking Oils - Flavored Oils

Choosing the right olive oil

"Extra Virgin" is any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate either quality or taste.
Full story

Myths About Olive Oil

Just because the bottle reads "extra virgin" does not mean that the oil is made from quality olives, or that the olives used weren't bruised, oxidized, olive fly-infested, or overripe....
Full story

Common questions about olive oil.

The different colors of the oils depend on the variety, climate, irradiation of the tree, and principally on the date that they are harvested....
Full story

Walnut Oil

To quote this generation's purveyor of wisdom, the Internet, consider what Artpurveyors.com has to say about walnut oil: "Artists have been using walnut oil since the 5th century and found it to be superior to linseed oil because it yellows and cracks less while being easier to manipulate."...
Full story

Complement Your Dish With The Right Olive Oil

How many times have you walked into a gourmet food market and marveled at the many different olive oils on the shelves? If you are like most folks, you have one bottle at home that you use for pretty much every dish. ...
Full story

How To Make Flavored Oils

As cuisine progresses through the post nouvelle era, a trend in alternative sauces has been established. Juices, salsas, relishes, syrups and broths have, in many instances, taken the place of traditional sauces. One of the most effective sauce alternatives is infused oils. ...
Full story

Canola Oil

Canola oil, a contraction of the words Canadian and oil, has for some years been Canada's most widely used food preparation oil and commonly referred to there as lear oil for "low erucic acid rapeseed oil." ...
Full story