This is my latest shelf pick, I used to buy some other brand but it was out stock so I picked this instead. I normally use olive oil exclusively for sautéing and dressing. I buy a separate common vegetable oil brand for frying.
But when my hubby is charge in the kitchen, he actually doesn’t care if this oil is exclusively for sautéing or not, the moment he picked it, it goes generously to the wok frying his ‘toyu’ (dried fish). Wahhhh, sosyal na tuyo, lol.
Here’s some little info on the types of Olive oil.
Extra virgin – considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin – from the second pressing.
Pure – undergoes some processing, such as filtering and refining.
Extra light – undergoes considerable processing and only retains a very mild olive flavour.
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