Many types of vegetable oils are sold in stores. The most frequent guests in our kitchens are sunflower and olive. However, choosing just one bottle from the variety on offer is not easy. The oil is packed in plastic and glass, sold in small bottles and huge cans, and the price range of this product is very wide. What should you choose? It all depends on your tastes and preferences, as well as what you intend to cook.
Instructions
Step 1
If you love fried foods, consider buying deodorized sunflower or olive oil in large containers. Sunflower oil is significantly cheaper, especially if you opt for oil under the store's own brand. Refined oil can be stored for a long time, has no foreign odors and is suitable for any dish. It can be added to salads as well. Choose a bottle that is labeled as preservative free. Be sure to check the expiration date and the tightness of the packaging.
Step 2
Unrefined oil is indispensable for salads. Most often, supermarkets sell unrefined olive oil made in Italy, Spain or Greece. Cold pressed oil is considered the most useful. Look for Extra virgin or Olio Extra Vergine on the label. The most expensive options are packed in glass bottles, but quite high-quality oil is also sold in plastic ones. The color of the liquid in the bottle can range from deep yellow to olive green. Do not be afraid of sediment at the bottom - this is an indicator of the naturalness of the product.
Step 3
A very important indicator for olive oil is its acidity. It ranges from 0% to 5%. The higher the acidity percentage, the brighter and more tart taste the product has.
Step 4
If you are interested in extra virgin olive oil, visit wine boutiques. Suppliers bring products there from small farms in Italy, Spain or France. This is a real delicacy that can be consumed neat, for example by dipping a piece of fresh bread into it. Such oil is significantly more expensive than what is sold in supermarkets, but its taste is much higher.
Step 5
Tasty unrefined cold sunflower oil is best found at specialty fairs and health food stores. Such a product is produced by small farms and is often sold by weight. It is thicker than usual and has a rich amber brown color. Cold-pressed sunflower oil is indispensable in the preparation of Russian cuisine.
