Olive oil

03 Nov 2009
 

Pressed from small olives which are considered not good for eating, a rich fruity oil used for frying (but not deep-frying). Some oils are delicate with a pure flavour, some are so refined that they are almost tasteless, others have a fruity flavour.

Use: In salads, for frying, in mayonnaise and as a bread dip.

 

You might also Like

NEXT ON FOOD24X
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
There are new stories on the homepage. Click here to see them.