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Meet Your Cooking Oils
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Chef Danielle Turner
As a personal chef, cooking instructor, and food writer, Chef Danielle is an expert in all things culinary. Her company, Great Taste – A Personal Chef Service, allows many members of Washington D.C.’s elite to enjoy restaurant-quality meals in their homes.
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Extra Virgin Olive Oil is the oil that results from the first cold-pressing of the olives. It’s darker in color and because it’s minimally processed, has a low acidity. Along with its full flavor and deeper color (it’s usually bright or dark green), extra virgin olive oil has a very low smoke point and a high price point. Keep a bottle of extra virgin olive oil on hand for creating flavorful vinaigrettes, drizzling, and dipping.
Virgin Olive Oil results from the first cold-pressing of the olives, but has a slightly higher acidity level. Its color and flavor are midway between the bold extra virgin olive oil and lighter pure olive oil.
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