FROM THE GARDEN

[Recipe]

HEALTHY LIVING FROM GARDEN TO HOME

If you're like me, selecting a good olive oil can be overwhelming. There are more than 100 different types available. Italian, Greek and French olive oils seem to be the best known, with lesser-known California and Australian varieties offering a bright flavor without the complexity and heartiness of their European counterparts. With such a dazzling variety of grades, flavors, colors and prices, finding one that suits your palate can be a daunting and sometimes expensive journey.

First, read the label carefully. If the oil is "imported from Italy," it was likely only bottled there; many Italian olive oils are made from olives imported from Greece. If the label states, "100 percent pure olive oil," that means it's usually the lowest quality available. Many people buy "light" olive oil thinking they are cutting back on calories. All olive oils have 120 calories per tablespoon and the term "light" actually refers to the refinement of the olive oil, not a lower fat content.

Look for "virgin" on the label. It's important to know there are different degrees of "virginity," which is measured by the percentage of oleic acid the oil contains:

Extra virgin: Comes from the first pressing of the olives, contains no more than 0.8 percent acidity and has superior taste. There can be no refined oil.

Virgin: It has acidity of less than two percent and has a good taste. There can be no refined oil.

Pure (or simply "olive oil"): It has no more than 1.5 percent acidity and a mellow taste generally lacking in strong flavor. It is a blend of virgin and refined olive oil.

Choosing a good olive oil starts with comparing color and consistency. Professional tasters tend to ignore color since it can be tampered with. The spectrum of colors of quality olive oils ranges from Champagne and buttery yellow to grassy green.