Olive oil for cooking
For thousands of years, extra virgin olive oil has been an inseparable part of the gastronomy of Mediterranean countries. In fact, all Spanish culinary culture is based on the virtues of this product, which plays an important part in both traditional recipes and in the most avant-garde creations.
Extra virgin olive oil perfectly adapts to all types of culinary uses and applications, enhancing the flavour of food and making it more appetising. It is excellent with raw food and a perfect dressing for all types of hot and cold dishes such as soups, boiled vegetables, grilled or steamed meat or fish.
Extra virgin olive oil adds a pleasant aroma and flavour to mayonnaise and to many other sauces. Given its thermal stability, olive oil is ideal for cooking at high temperatures such as sautéed, roasted, stewed or fried food.
The main enemies of olive oil are air, light and heat. It is therefore advisable to correctly store it in a closed container, at room temperature and out of direct sunlight. Furthermore, as a natural product, olive oil does not improve over time. It is therefore best consumed as soon as possible within its best-before date.
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1. Salads and vegetables
should first be dressed with extra virgin olive oil and salt, and then with either lemon or vinegar. By adding the oil first, this gives a protective coating that prevents the leaves from wilting.
is excellent for basting barbecued meat, as it helps to maintain the natural juices.
3. Grilling meat
with extra virgin olive oil adds flavour while the meat is browning. The ingredients should be cooked over a low heat and with a little oil.
4. Any meat, fish or vegetable
that is fried in extra virgin olive oil gains in flavour, as the oil prevents the food from sticking to the pan and becoming greasy.
5. Meat marinated beforehand in EVOO
is more flavourful. As olive oil is a very delicate product, it easily mixes with aromatic herbs and spices.
6. For a delicious appetiser,
rub toasted bread with a little garlic and then drizzle with olive oil.
7. With pasta
If you add a little EVOO when cooking pasta, this will prevent it from sticking to the pan.
to get the best results, the food should be dry before frying.
9. Make sure
that there is enough extra virgin olive oil in the frying pan to cover the food. If there is insufficient oil, then the food will either be very soft or will burn.
10. In the frying pan
the extra virgin olive oil must be hot, but not smoking, when frying food.