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UC: Extra-virgin olive oil can replace unhealthy fats

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The California Olive Oil Council taste panel generated flavor profiles of the oil through descriptive analysis.

new University of California, Davis study has found that extra-virgin olive oil could replace butter in a variety of food preparations while maintaining flavor intensity and diversifying the flavor profile.

Led by Jean-Xavier Guinard, the study was conducted in cooperation with The Culinary Institute of America.

According to the California Olive Oil Council, four types of California olive oil (mild, medium, robust and defective) and two types of butter (mild and strong) were used in simple preparations of green beans, pasta, fish and cake.

The COOC taste panel generated flavor profiles of the oil through descriptive analysis, according to an organization release. 

 The late Bill Briwa, chef-instructor for The Culinary Institute of America, was a coauthor of the study and a leading expert in the culinary applications of extra virgin olive oil.

The COOC has worked to promote extra-virgin oil from California-grown olives over cheaper imports of lesser quality.

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