Oil made from olives. olive oil varieties: (ranked from highest to lowest quality) extra-virgin, superfine, fine, virgin and pure. Extra-virgin olive oil is the first pressing of whole unblemished olives done within a day of harvest. No more than 1% of the oil is free oleic acid which makes the oil taste sharp. Light olive oil refers to the color and taste of the oil, not the calorie count at all. Often these oils have little or no extra-virgin oil in the blend and are therefore bland. Though not normally sold in the U.S. the standards for virgin olive oil are the same as extra-virgin olive oil, only the free oleic acid can be up to 3% of content, so the quality is not as good.
Olive oil should be stored in a cool dark place. Light and heat will cause the oil to decay and go rancid.
walnut or almond or hazelnut oil (for cold dishes and salads) OR corn or peanut oil (for sauteing) OR cooking spray (for greasing pans)