Extra virgin olive oil decreases in flavour and health benefits over time. Becoming familiar with particular extra virgin olive oil’s flavour characteristics and chemistry will help you make an educated decisions about which olive oil is right for you.
It is a special vinegar produced by obtaining the juices (must) from pressing the grapes and this must is cooked for hours over direct fire until a brown, syrupy liquid with a good grape smell is obtained (cooked must.)
Here’s a quick reference guide for substituting olive oil for butter or margarine in baking.
Balsamic vinegar retains most of the nutrients present in the parent grapes and comprises nutrients like iron, calcium, potassium, manganese, phosphorus and magnesium in adequate amounts.