Tuesday, July 8, 2014

How to Buy the Best Olive Oil

But oil produced later in the harvest season is more mellow-tasting, which makes it ideal for baking, Platis says.

Harvest seasons run from October-February in the Northern Hemisphere and April-August in the Southern Hemisphere.

9. Buy only what you'll use.
A large tin of olive oil might seem like a bargain, but it's a false economy if you don't use it up in hurry.

Instead, "buy a small bottle, so you can go through it quickly" before it turns rancid, Platis says.

That's especially true if you're buying a high-end, unfiltered extra-virgin olive oil to use as a condiment.

10. Store it properly.
Once you get that beautiful olive oil home, handle it properly so it doesn't spoil.

"Don't put it by your stove," Platis says. "It needs to be in your pantry, away from light and heat – and keep the container sealed to minimize oxidation."

You can extend the shelf life by a few months by storing it in the refrigerator, Huber adds.

The cold causes the oil to solidify, but it will liquefy again when it returns to room temperature.

However large your container, use olive oil in moderation, Dr. Harlan cautions. A little goes a long way.

"Every teaspoon contains about 40 calories and 5 grams of fat," he says. "So whatever you're using, use it wisely."

How Much Do You Know About Food?
You know that brownies taste better when they're just out of the oven and that cranberry sauce will taste bitter if you don't add enough sugar. But do you know who invented the brownie or how to select the ripest cranberries? Aside from knowing which foods you love to curl up with, how much do you really know about the history and fun facts of your favorite foods? Find out now ^[1].