Most of the world’s olive oil comes from the Mediterranean—think Spain, Greece, and Italy. It is a staple oil for Middle Eastern food andItalian food. It’s famous as a flavorful, peppery oil that is actually better used for dressings, dips, and marinades than frying. Olive oil comes in three grades: extra virgin olive oil (EVOO), virgin olive oil, and light olive oil.There are also three types of processes used to extract olive oil: refined, unrefined, and cold-pressed. Refined olive oils usually fall in the class of light olive oil. This oil is the lowest quality and retains the least nutrients and flavor due to the heat treatment in extraction. Extra virgin olive oil is the highest quality olive oil and cold-pressed and unrefined oils offer the highest quality. Light olive oil has a use though, mainly in cooking. When a lighter olive flavor is desired, choose a light olive oil. Due to its low smoke point, olive oil of any kind really should not be used for frying or sauteing.It is better suited for dips and dressings. Here, you want a bold olive flavor and high quality oil. When you sit down at a high-quality Italian restaurant, you will be able to tell by the flavor of the oil. That’s why the moment you sit down at Albi’s Vite, you are treated to bread and an olive oil dip made from spices and 100% unrefined extra virgin olive oil. All the olive oil in the dips, sauces, and dressings is extra virgin and unrefined. It is more expensive than lighter oils or refined oils, but the flavor shines through better when dealing with a quality olive oil.
A perfect buttery crust that’s always fresh-baked makes for a great pie, and it comes out on a classic metal baking plate ready for you to share a slice.