Both are Extra Virgin Olive Oil. I will explain more about Extra Virgin olive oil in a later post, because despite what most labels say, about 90% of Extra Virgin Olive Oils tested by Choice are in fact NOT Extra Virgin.
Features of Straight From the Press include:
- a large amount of sediment. This means more flavour and it gives the oil a muddy brown colour. This will be new to most people as it is almost impossible for shops to stock. We are a small operation and therefore we can package the oil within 24 hours of processing (48 hours of harvest) and ensure you get maximum sediment in your cask.
- because of the extra taste, this oil is best used for salad dressings, dipping bread and for giving your cakes a little extra flavour! You can also use it for anything else that requires oil or butter (a neat little conversion table can be found below). Whilst the two different oils are interchangeable, we like to have a cask of each in the kitchen to get the best out of them.
- after about 3 months in the cask, the sediment will settle on the bottom and start to react with the oil. Most people wont notice the subtle difference in taste but it will cause the oil to go rancid in about another 3 months. If you want it to last, just drain the oil into another container until you start to see the sediment come through in the oil. Once siphoned away like this the oil will last for another 18 months before you notice any change in taste (this is what we do with our large 1000L bladders of olive oil to create our Premium EVOO). The remaining sediment can be used in cooking wherever oil or butter is required.
Butter to Olive Oil Conversion Table
Butter is for toast and sandwiches! Whenever a recipe asks for butter, use the following to convert it to a much healthier, cholesterol free option. This table is care of the North American Olive Oil Association.
1 tsp butter = 3/4 tsp olive oil
1 tbsp butter = 2 1/4 tsp olive oil
2 tbsp butter = 1 1/2 tbsp olive oil
1/4 cup butter = 3 tbsp olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 tbsp olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 tbsp olive oil
1 cup butter = 3/4 cup olive oil