
As president of Olio D'oro in Miami, Florida, Rolando Exposito oversees the production and distribution of olive oil. Miami's Rolando Exposito comes to this role with a personal love for olive oil and an interest in using it in his Italian cooking.
Most olive oils fit into one of four distinct categories. Extra virgin olive oil, generally accepted as the highest-quality variety, stands out for its low acidity levels and its high concentration of minerals, vitamins, and antioxidants. The most flavorful variety as well, it burns easily and is most appropriate as a dressing for salads.
Virgin olive oil has a slightly higher acidity level and a higher smoking point. For this reason, it is more useful for sauteing or baking,. Like extra virgin olive oil, it is unrefined and thus also flavorful on salads.
Refined olive oil, by contrast, is created using techniques that reduce its acidity level to zero. Developed for high-quantity consumption, it is suited solely for cooking. Blending refined olive oil with extra virgin can produce pure olive oil, which is ideal as a moisturizing agent for the skin and hair, but is less flavorful in food and not recommended for cooking.

