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Cooking
Dictionary - Ingredients Substitutions and Equivalents
Our
cooking dictionary includes over 2500 cooking ingredients
and culinary terms. Terms
include a description, a picture, ingredient substitutions and equivalents
as well as *nutritional facts. When possible we include links to recipes and
"where to buy" and more information.
*Nutritional data not available for every
item. Browse the dictionary by clicking on the alphabetical index or
search using the search box below. |
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Olive oil
The oil extracted from olives. The major olive oil producers in the world are Spain and Italy and more recently the U.S. has been a noteworthy source.
The most common grades of olive oil are virgin and extra virgin as well as "light". The grades are based on the number of pressings the olives go through. The more pressings the lower the grade.
Calorically there is no difference between any of the grades of olive oil.
Ingredient Substitutions Vegetable oil (a more neutral flavor) | | Nutrition | |
| Serving Size 100 grams | | | Calories 884 | | | Total Fat 100g | | Saturated Fat 13g | | Cholesterol 0mg | | Sodium 3mg | | Potassium 1mg | | Total Carbohydrates 0g | | Dietary Fiber 0g | | Sugars 0g | | Protein 0g | |
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Recipes | | Baba Ghanoush | | Bagna Cauda | | Olive Oil Ice Cream | |
More Links To Recipes and Information | | View more recipes and information |
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