Task 2 Olive Oil: Search The Passive Voice and Active Voice From An Academic Text

Task 2
Search the passive voice and active voice from an academic text.
Olive Oil
Olive oil is actually the juice of the olive, and it is the only oil in the market that
is extracted from a fresh fruit. Of course, we've all read about the benefits of olive oil,
and what it can do to our skin and hair, and of course, we all believe that all Spanish
beauties bathe in this oil. But do we really know how to use this oil for everyday
cooking, more importantly, which grade of oil to use?
Perhaps not, which is why even though many in the world have switched to olive oil,
we're still unsure about its usage. Time to get educated, then... To begin with, here's
bursting the most famous olive oil myth in India: We should use Extra Virgin (EV).
Extra virgin olive oil, It is the highest grade olive oil with perfect aroma and
flavour. EV oil is got from the first cold pressing of the olive fruit within 24 hours of
harvesting. It is heavy, and its viscosity is higher than other grades of olive oil and
therefore, it is mainly use is for preparing cold dishes: dressing salads, pasta, rice and
vegetables, meat and fish.
This variety is a combination of refined olive oil and EV olive oil. Refined olive
oil is obtained by refining oil that does not possess optimum characteristics. After
refining, the oil is blended with EV oilive ol. Olive oil is an intermediate grade oil the
best. Well, not really. At least, not for preparing Indian dishes. EV olive oil may be
best in flavour, but its flavour is so strong that it can change the taste of the dish!
Also, deep-frying in EV olive oil is not advisable as it is heavy and viscous as
compared to other grades of olive oil. Therefore, EV olive oil is suitable for only
flavouring, dressings and condiments or for integrating foods - like making cold
sauces, crushing ingredients and preparing Carpaccio or marinated dishes.
So then, what is the best option? Olive pomace oil. It is the cooking grade oil, and
is used all over Italy, Spain and the Mediterranean for every type of cooking. Pomace
oil is not costly, is light and has neutral with medium aroma and flavour, suitable for
pan and deep frying, stir-fries, sautes and stews. It is also suitable for all types of body
massage.
Olive pomace oil, This is the main cooking grade oil variety. It is a light oil with
neutral taste and flavour and is the most suitable oil for Indian cuisine as it does not
change the flavour or taste of any preparation. This oil is obtained by treating the
olive residue paste (after the fruit has been pressed) with solvents to extract oil,
refining and then blending this product with EV oil in order to enhance the product
and its health benefits, taste and flavour. And, this oil is ideal for cooking all types and
varieties of Indian dishes. It neither changes the taste nor presents any difficulties
while cooking. Indian cuisine, whether fried, roasted, 'bhunoed' or cooked by any
other method, tastes as good with Olive Pomace oil as it does when prepared in
sunflower, safflower, corn or any other oil. Also, when frying at between 130 and 190
o C, olive oil forms a crisp, golden crust making the fried food much more appetizing
but without affecting its nutritional value, as the oil hardly penetrates the food,
leaving it light and digestible. Each portion of this oil used for deep frying may be
reused 3-4 times as long as it is filtered carefully after each use through a gauze,
muslin or a suitable paper filter.
And this one's for those who think the oil is really costly: Yes, any grade of olive
oil costs more than other edible oils. But look at it this way: It tak es only 1/3rd the
quantity of other edible oils to cook in olive oil, and since it has a high smoking point,
it can be reused 3-4 times. Therefore, the effective cost of olive oil is 1/9th of its
actual price.
Now, i will analyse about passive voice and active voice from article above. And i
take it from the first paragraph and the fifth paragraph.
The first paragraph :
Olive oil is actually the juice of the olive, and it is the only oil in the market
that is extracted from a fresh fruit. Of course, we've all read about the benefits of olive
oil, and what it can do to our skin and hair, and of course, we all believe that all
Spanish beauties bathe in this oil. But do we really know how to use this oil for
everyday cooking, more importantly, which grade of oil to use? Perhaps not, which is
why even though many in the world have switched to olive oil, we're still unsure
about its usage. Time to get educated, then... To begin with, here's bursting the most
famous olive oil myth in India: We should use Extra Virgin (EV).
The passive voice is “only oil in the market that is extracted from a fresh fruit”.
Active : only oil extract from a fresh fruit in the market.
The active voice is “we have all read about the benefits of olive oil”
Passive : the benefits of oil just has been read by us.
The active voice is “we all believe that all Spanish beauties bathe in this oil”
Passive : all spanish beauties bathe had been believed by us.
The fifth paragraph :
Olive pomace oil, This is the main cooking grade oil variety. It is a light oil
with neutral taste and flavour and is the most suitable oil for Indian cuisine as it does
not change the flavour or taste of any preparation. This oil is obtained by treating the
olive residue paste (after the fruit has been pressed) with solvents to extract oil,
refining and then blending this product with EV oil in order to enhance the product
and its health benefits, taste and flavour. And, this oil is ideal for cooking all types and
varieties of Indian dishes. It neither changes the taste nor presents any difficulties
while cooking. Indian cuisine, whether fried, roasted, 'bhunoed' or cooked by any
other method, tastes as good with Olive Pomace oil as it does when prepared in
sunflower, safflower, corn or any other oil. Also, when frying at between 130 and 190
o C, olive oil forms a crisp, golden crust making the fried food much more appetizing
but without affecting its nutritional value, as the oil hardly penetrates the food,
leaving it light and digestible. Each portion of this oil used for deep frying may be
reused 3-4 times as long as it is filtered carefully after each use through a gauze,
muslin or a suitable paper filter.
The passive voice is “This oil is obtained by treating the olive residue paste”
Active : treating the olive residue paste is obtaining the oil.
The active voice is “this oil is ideal for cooking all types and varieties of Indian
dishes”
Passive : this oil has been cooked for all types and varieties of indian dishes
ideally.

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