What is an extra light olive oil?

Extra light olive oil is an olive oil that has been heavily refined, so it has pale color and minimal taste. This term in many countries also does not like food regulation agencies, so the ingredients in this oil may vary. Because it has a lower smoking point than many other types of olive oil, it is suitable for cooking and baking with high heat. Thanks to the neutral taste, however, there is a bad choice for food, but the taste of olive oil is required.

There are several ways to make other light olive oil. The first includes strongly refining olive oil by heating and a number of filters. The end product is a very pale oil, which is practically without aromas and has a very light taste. Other manufacturers produce olive oil by adding virgin olive oil to other oils such as vegetables or rape. The resulting oil has a high point of smoking and a very light taste provided by adding a dash of olive oil.Ding. Some consumers, especially in the United States, combine 'light' and 'extra svoma "with foods that have low fat content. Extra light olive oil has the same fat content as common oil, because olive oil is 100% fat. In this case," light "is a reference to color and taste.

Like other oils, extra light olive oil should be stored in a cold dry place to prevent it from profit. In the case of well storage, olive oil should take about six months. Cooling can extend life for up to one year. If oil is tasted with accessories such as peppers and herbs, cooling is highly recommended because plant material can cause it to be faster.

When frying food or to submit it to high heat, extra light olive oil is a good choice of cooking oil. Food can always be completed with virgin or extra virgin olive oil for its taste without Burning risk. In the production of baked goods such as breads, this oil can also be used, PRotože generally agrees that the taste of virgin olive oil burns when exposed to high heat, so the use of such oils in baking and high hehu is somewhat unnecessary.