Types of olive oil you should use for different cooking methods

Learn how to cook with olive oil.

From ruling the kitchens to taking over the cosmetic world, olive oil has emerged as the catchword for today s health-conscious Indians. With exposure to international cuisines, olive oil has made a special entry in the Indian household. Lauded for its health benefits, one blindly turns to it for all things related to food, ignoring crucial aspects such as the type and purpose of olive oil being used. Essentially, there are four types of olive oil, and each has its unique characteristics. Take a look as Del Monte gives a crash-course on this miracle oil.

Extra virgin olive oil: This highest grade of olive oil with an excellent aroma and flavour is a boon for people looking to replace their usual vegetable oil. One can experience its rich Mediterranean taste by drizzling on salads. It can also add taste and health to veggies when used for saut ing. The same can also be used as a healthier alternative to butter by simply dipping bread in it. Here are 50 common mistakes Indians make while cooking healthy food.

Classic olive oil: A blend of extra virgin olive oil, it has a mild aroma & texture. Good for Mediterranean, Continental and light Indian cooking. This oil can be used for preparing pasta recipes & stir-frying veggies or rice. The same is also considered an effective moisturiser which nourishes skin and hair. This also makes for a perfect massage oil for babies and adults alike.

Light flavour olive oil: This olive oil can be distinguished by its light colour and subtle taste. This form of olive oil is perfect for daily cooking- be it regular Indian meals or continental dishes. This can be used for frying, saut ing, roasting and baking. Here are 10 ways olive oil keeps you healthy.

Olive pomace oil: This light oil with neutral taste and flavour is most suitable for Indian cuisine. It has a high smoking point which makes it perfect for deep-frying. Give those otherwise heavy meals like pulav, pakoras, paranthas and curries a light makeover by adding olive pomace oil instead of other oils.

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