Popular bean salad becomes memorable when you add herbs and a dressing of mellow, slightly sweet balsamic vinegar and olive oil.
OLIVE OIL Prized for its contribution to salads and cooked dishes, olive oil is the cornerstone of Italian cooking. It is graded according to acidity levels in the oil. The highest quality of oil will have the least amount of acid but the best flavor. Extra virgin olive oil is the highest quality and the most expensive. Pure or virgin olive oil is the lowest grade and is most suitable for cooking, because the flavor of extra virgin olive oil tends to break down at frying temperatures. In general, the deeper the color of the olive oil, the more intense the olive flavor.
Olive oil has no cholesterol. A light olive oil, lighter in color and fragrance, is now available. However, this oil contains the same amount of fat and calories as regular olive oil and has little of the classic flavor.
In a cool, dark place, olive oil will keep for up to six months. In the refrigerator, olive oil can be stored for up to one year; however it will become cloudy and thick when chilled. Let refrigerated olive oil warm to room temperature before using it.
© 2017 ®/TM General Mills All Rights Reserved