Q:
|
NEW! I'm watching
my cholesterol. How does Carapelli Olive Oil rate in terms
of cholesterol content? |
| A: |
Naturally cholesterol free, olive oil is a
monounsaturated fat which makes it a healthful substitute
for butter, margarine, shortening, and other oils. There is
evidence that olive oil may actually help lower LDL ("bad"
cholesterol) levels without altering levels of HDL ("good"
cholesterol).
|
Q:
|
NEW! Can olive
oil be substituted for regular vegetable oil? |
| A: |
Absolutely. Use a 1:1 substitution in recipes
calling for vegetable oil; always use Carapelli Light
Olive Oil for baking and frying. A convenient Baking
Conversion Chart is included on our web site for substitution
amounts when recipes call for butter or margarine. You can
also use olive oil in place of other oils you use routinely
to prevent foods from sticking (such as in rice or pasta)
or to grease a pan or metal kabobs.
|
Q:
|
NEW! Which variety
of olive oil should I use for frying? |
| A: |
Light olive oil has the lowest smoke point
of all varieties of olive oil so it is best for frying. In
addition, frying foods in olive oil helps seal in moisture,
and fried foods will be less greasy because olive oil coats,
rather than absorbs into, foods. For best results, deep fry
at a temperature between 300 and 350 degrees. Another advantage
of frying with olive oil: you can re-use the same oil up to
three times without compromising flavor.
|
Q:
|
NEW! Should olive
oil be refrigerated? |
| A: |
Olive oil does not require refrigeration and
in fact will become cloudy if refrigerated. Should this occur,
bring it to room temperature and the cloudiness will disappear;
taste will be unaffected. When stored tightly closed and away
from extremes in temperature, olive oil can keep for several
years—but is best if used within 18 months.
|
Q:
|
NEW! Is Carapelli
Olive Oil kosher? |
| A: |
Yes. Carapelli olive
oils recently completed Kosher certification by the Orthodox
Union after a thorough inspection of our facilities and production
methods. The symbol
will be appearing on all product labels in the very near future.
|
Q:
|
What's the difference between extra virgin
olive oil and other varieties of olive oil? |
| A: |
Extra virgin olive oil is the result of the
first cold pressing of the olives. It has the strongest taste
and aroma of olives and an oleic acidity rate of less than
1%. The lower the acidity, the better the quality of the oil.
Mild and light olive oils are blends with more subtle flavors.
|
| Q: |
What does cold pressed mean? |
| A: |
Cold-pressed oil is processed without any heat
or solvents. The oil is released from the olives using only
pressure.
|
| Q: |
Can I bake with olive oil? |
| A: |
Absolutely. Carapelli Light Olive Oil
is an excellent choice for baking. Because of its subtle flavor,
you can readily substitute it for vegetable oil, butter, margarine
or shortening in your favorite recipes. Baking with olive
oil produces baked goods that are moist and tender.
|
| Q: |
Does Carapelli Light Olive Oil have fewer
calories than regular olive oil? |
| A: |
It is important to note that Carapelli
Light Olive Oil describes the flavor of the oil, not caloric
content. Carapelli Light Olive Oil has the same number
of calories as our other varieties, and is designed for those
who prefer a lighter taste.
|
| Q: |
How long does olive oil keep? |
| A: |
When stored in a tightly closed bottle, away
from extreme heat and light, Carapelli Olive Oil can
keep up to several years. That being said, it is best used
within 18 months to ensure optimum flavor. Olive oil does
not improve with age. Most Mediterranean cooks have olive
oil as a staple in their pantry and only purchase as much
as they can use in a month. |
