olive oil that is. Yesterday coworkers and I went out to lunch to celebrate one's birthday. At the restaurant they had a small bottle of extra virgin olive oil sitting on the table. We discussed why it was extra virgin and wondered what happened to that extra virgin. On the label it said "For nutritional information call 800-825-6633." I wondered what it would tell me, so wrote the number down and called it once I was back at work.
Apparently 800-825-6633 is no longer the number to call for nutritional info on the olive oil. It rang a couple times, then picked up and squealed fax machine in my ear. A very pleasant sound :)
So, no news on the extra virgin or how nutritious it is for us. Which doesn’t really matter since we didn’t eat it…
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4 comments:
basically extra-virgin means the oil was taken from an olive and it is of high quality/taste. virgin olive oil can be of slightly lesser quality/taste. plain old olive oil can be processed to improve the taste, i.e. neutralized some of the fatty acids.
extra virgin is when it costs you two cows instead of one to marry it.
jen told me that extra virgin olive oil is when they only 'kind of' press the olive. if you smash the crap out of it its no longer extra virgin.
what ever happened to that defition jen? were you lying to me all along?
yeah, since posting this I did check into why exactly it's called "extra" virgin.
"Types of Olive Oil" on http://whatscookingamerica.net/OliveOil.htm I found to be helpful.
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