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2900 South State Street | Ann Arbor, MI 48104 | 734-332-9700

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To say there is nothing romantic about ‘a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin’ is an understatement. But use a mysterious acronym like EVOO and soon simple olive oil becomes sexy.

There are not many people who can actually claim they coined a phrase which caught on the world, well at least country, over. Rachel Ray is one of those.

Who is Rachel Ray?

According to Wikipedia

Rachael Ray (born August 25, 1968) is an American television personality, businesswoman, celebrity cook, and author. She hosts the syndicated daily talk and lifestyle program Rachael Ray, and three Food Network series (30 Minute Meals, Rachael Ray's Tasty Travels, and $40 a Day).

What does Rachel say about EVOO?

“EVOO means Extra Virgin Olive Oil. What we’re really referring to is grocery-store grade EVOO. If you can see through it, you can cook with it up to medium-high heat. Above that you need high temperature oil.”

What is EVOO?

EVOO stands for “Extra Virgin Olive Oil.” Well, Virgin Olive Oil comes from olives that have been pressed to extract the oil without heat or chemicals during the extraction process, therefore the oil is pure and unrefined. When you add the ‘Extra’ is just means the highest grade available.

When should I use EVOO?

Let’s just think about the whole class of olive oil to begin. It is the main cooking oil in countries surrounding the Mediterranean. Whereas Extra Virgin Olive Oil is best used in it’s natural state, like as or in a salad dressing, it is best used with foods to be eaten cold. Heating will compromise and diminish the flavor but it can be used for sautéing. Refined olive oils are perfectly suited for deep frying foods and are best suited to be used when cooking above 210–216 °C (410–421 °F).

Where can I get EVOO?

A good Chef knows that the key to excellent food is high-quality ingredients. The owner, John Roumanis, takes great measures to bring his customers high-quality extra-virgin olive oil from his very own olive groves in Greece. In addition to using this Greek olive oil in our menu items, we’ve bottled it up and offer it for sale.

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