Project Foodie - Olive Oil - Glossary - Language of the Kitchen

Glossary

Welcome to the Project Foodie interactive glossary a fun way to express your culinary knowledge while helping others learn more about The Language of the Kitchen. If you've got some Kitchen Language you want to share go to the Glossary and enter your terms or update existing ones and help enhance the foodie learning experience!
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Olive Oil Last Edited By: pam	Kathy FitzHenry from The Occasional Gourmet (San Francisco, CA) defines Olive Oil as: "Olive oils vary in flavor and can be thick or thin. They have a fairly low smoke point of 300-320 degrees and are broadly intended to be used as elements of a salad dressing, a finishing oil, or to lightly sauté vegetables, pasta etc. Be careful with these oils as they can turn bitter if they are allowed to smoke."


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