| 释义 |
extra-virgin
adjective[ before noun ]
(alsoextra virgin)uk /ˌek.strə ˈvɜː.dʒɪn/ us /ˌek.strə ˈvɝː.dʒɪn/
Extra-virgin oil, usually olive oil, has the best quality and flavour because it is produced only by crushing the cold fruit and not by using any heat or chemicals:
extra-virgin olive oilMake a dressing with three parts extra-virgin olive oil and one part balsamic vinegar.
Heat the pan and add a tablespoon of extra virgin olive oil.
You'll need 5 tbsp of good-quality extra-virgin olive oil.
This extra-virgin oil has won prizes for its sweet, fruity flavour.
I tend to use non-virgin olive oil for cooking and save expensive extra virgin oil for salad dressings and drizzling onto soups.
Try the sweet, nutty flavour of extra-virgin rapeseed oil instead of olive oil.
Extra-virgin coconut oil is not only good for you, but also tastes delicious.
SMART Vocabulary: related words and phrases
Fats & oils in food & cooking
argan oil
bergamot
beurre noisette
brown butter
butter
corn oil
cottonseed oil
creamed coconut
deep fat
drawn butter
leaf lard
margarine
milk fat
non-greasy
nut butter
unbuttered
unsaturated
vanaspati
vegetable oil
virgin
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