| 释义 |
extra-virgin, a. and n.
Brit. |ˌɛkstrəˈvəːdʒɪn|, U.S. |ˌɛkstrəˈvərdʒən|
[‹ extra adv. + virgin n. and adj.]
A. adj. Of olive oil: extra pure (being the highest quality available, the result of the first pressing); spec. containing a maximum of 1% oleic acid. Cf. virgin n. and adj. Compounds 3b. In extended use of other oils.
[1956Internat. Agreement Olive Oil (1958) 17 Classifications and definitions of olive oil for international trade. 1. Virgin olive oils..Extra: Olive oil of absolutely perfect flavour, having a maximum acidity, i.e., oleic acid content, of 1 gramme per 100 grammes.] 1976A. MacMiadhachain Spanish Regional Cookery 31 Spanish olive oil..is sold in two grades, ‘extra virgin’, which is made from the first pressing of the olives..and the standard grade. 1990Here's Health Dec. 15/1 (advt.) Amphora is extra virgin, cold-pressed evening primrose oil. 2000Sun-Herald (Sydney) 18 June (Sunday Life section) 21/3 Lots of freshly cracked pepper and drizzles of extra-virgin olive oil.
B. n. Extra-virgin olive oil.
1981Bon Appétit May 130/2 One of the best is Olivar, an extra virgin. 1994Toronto Life June 81/1 Surrounded by tarragon-spangled cherry tomatoes and asparagus over extra-virgin with lemon. 2000A. Bourdain Kitchen Confid. (2001) 194, I pour extra virgin into a pan and sauté some paper-thin garlic slices with some crushed red pepper. |