Olive Oil has so many assets that it is flexible, but only a few people can use them. Customers often ask us what to do about Extra Virgin Olive Oil. Customers often ask us, "Is it for salad dressing or cooking?" These are the most popular uses of Extra Virgin Olive Oil. However, there are many other uses.
Extra Virgin Olive Oil, especially in Europe and the Mediterranean, is used to enhance flavor, texture, and complexity of dishes. Extra Virgin Olive Oil is used to finish a dish. A little Extra Virgin Olive Oil can make a huge difference to your grilled meat, chicken, fish, or steamed vegetables.
Take a look at these alternative options for extra virgin olive oil:
Lean steaks can be dry tasting and may need some flavoring. Salt can be helpful, but it only stimulates saliva. For example, a robust Olive Oil can replace the taste of a well-marbled steak and adds complexity, tenderness, flavor, and texture. To enhance the flavors of the Olive Oil as well as the steak, sprinkle with sea salt.
Dry broiled chicken breasts can happen. That's why a great chef will often make a delicious sauce. The meat is richer in chicken fat and darker meat chicken has a better taste. However, lean white meat chicken can leave a dry feeling in your mouth.
A generous drizzle of mild to medium olive oil (for example Koroneiki), a little lemon juice, and some herbs can be added to the chicken breasts to create a delicious and flavorful dish that's both healthy and simple.
Pork is a very lean meat. A tenderloin or chop will require a sauce or another finisher to be well cooked. A delicate, fruity olive oil such as our Arbequina complements the pork and adds moisture.
Extra Virgin Olive Oil makes a great base for custom seasonings. You can also make the popcorn delicious by simply topping it with Extra Virgin Olive Oil.
Don't put extra cheese on pizza! Instead, our Olive Oil and Balsamic Vinegar Experts suggest adding a little bit of flavor to the whole pie, from the crust to the sauce to the toppings.
Olive Oil can be used as a finishing touch to any dish that has European flair. It's a breaded veal cutlet with egg topped on top. But when it is finished with fresh, peppery oil it becomes Veal Scallopini.
Braised chicken in barbecue sauce is American, but when you add a Greek olive oil, lemon, and oregano to it, it becomes Greek chicken.
There are so many options! Add a drizzle of extra virgin olive oil to your favorite dish and you will notice a difference.