The other Italian olive oils

Article Abstract:

Southern Italy has never been considered as good as the North of the country for cooking and products such as olive oil. Thirteen olive oils from the South were examined and found to have as much flavour and quality as the more fashionable Tuscan oils.

Italy, Product information, Testing

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The liquid gold standard: origin and handling determine which Tuscan olive oils are best

Article Abstract:

Tuscan oils are called the liquid gold standard because most oils are blends of Frantoio and Moraiolo olives along with Leccino, Pendolino and smaller amounts of several others. The distinguishing features of Tuscan oils are discussed.

United States, Edible Vegetable Oils, Pressed Olive Oil, Evaluation

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Flavored oils

Article Abstract:

Flavored oils are very handy pantry items as they add depth and strength to kitchen pantries and shorten cooking time because of their convenience. Flavored oils can be used for garnishing, dressing and as finishing touches to warm or hot dishes, as they intensify existing flavors, and can be paired naturally with all kinds of salads.

Animal Slaughtering and Processing, Shortening & Cooking Oils, Mayonnaise, Dressing, and Other Prepared Sauce Manufacturing, Pickles, sauces, and salad dressings, Salad Dressings, Tallow & Stearin, Edible, Food Fats & Oils, Methods, Usage, Recipes and menus, Edible fats and oils, Garnishes (Cookery), Garnishes (Cooking)

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