Use chilli oil (given in tips and hints) instead of the ordinary oil, if you want to make the dish spicier.
Have you thought about trying a European butter? French-style butters have a higher percentage of fat than mass-produced butters. As a result the water content is lower, making the butter more flavorful (but also more expensive).
Ghee is the Indian word for clarified butter. It’s good for frying because it has the milk solids and salt removed which means it doesn’t scorch as quickly as butter.
Tossing a salad with basic vinaigrette
When tossing a salad with basic vinaigrette, always make the vinaigrette at least 1/2 hour ahead of time and let the mixture sit to allow the flavors to marry. Pour the vinaigrette down the side of the bowl, not directly on the greens, for a more evenly dressed salad.
Olive oils have no cholesterol
All olive oils (regardless of category) and all vegetable fats have no cholesterol. Plus they all have the same number of calories, regardless of how “light” or “heavy” is they taste..
Extra virgin olive oil
The research that has been carried out on the benefits of olive oil has been done with extra virgin olive oil, which is the highest category.
The so called “Salad Oil” is not olive oil, but a combination of pomace oil, seed oils and olive oil.
Quality and the truthfulness of the olive oil
All olive oils come from a village, even those that are sold by companies - small or big! Buying olive oil from a respectable company, then you are sure of the quality and the truthfulness of the olive oil. Buying a container without any label, you can never be sure about its content, as no one officially bears the responsibility for it.
How to evaluate your olive oil
The best way to evaluate your olive oil is to smell and taste it. If it has a flavor and aroma that initiates positive emotions, then it is good.
Olive oil and its color
Never judge an olive oil from its color. Some may add false color to fool you