Different Olive Oils match different foods and uses. For example, Olive Oil can be used for:
Sautéing Browning Stir-frying Deep frying
. . .and also goes great as an ingredient in marinades and sauces such as: mayonnaise, pesto, or romesco, and as a condiment, drizzled over an assortment of mouthwatering dishes.
Olive Oil is also generally used as a bread dipper or simply dabbed onto a toasted slice of country bread that has been scratched with a clove of garlic.
Utilize an array of Olive Oils for several purposes. Powerful and robust Extra Virgin Olive Oils can be used for cooking fish, meat, to make marinades, or to liquefy on brightly flavored ingredients such as peppers or garlic.
A moderate intensity Extra Virgin Olive Oil is outstanding on mozzarella or for bread dipping.
A calm late harvest Extra Virgin Olive Oil might be utilised in baking a cake or to make mayonnaise. Olive Oil or virgin Olive Oil are both amazing for frying and sautéing.
Do take under consideration that when cooking with Olive Oil, excessively heating Olive Oil will evaporate the alcohols and esters that make up its delicate taste and fragrance.
Our Olive Oil specialist suggest that you use a less costly Olive Oil that doesn't have a lot of flavor to start with if you want to fry with it, add a more flavorful Olive Oil after cooking or at the table. Ultimately what matters in the finish is your personal taste!
