useextra vierge olive oil
-sauces, salads, tapenades at low temperature
-dangerous for frying
French extra vierge olive oil
-best for mayonnaise and vinaigrettes
-milder taste than Italian extra vierge
vierge olive oil
-basic oil for warm but not too high temperature
-cold sauces, salads, tapenades
-combinations with vinegar
pure olive oil
-grilling, pan-frying and braising of fish, meat and vegetables
olive pulp oil
-suitable for deep frying at very high temperatures
-for quick searing of meat
-suitable for jarring vegetables
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