The Basics Of Cooking With Olive Oil

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The Basics Of Cooking With Olive Oil

Different Olive Oils complement 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 commonly used as a bread dipper or simply dabbed on a toasted piece of country bread that has been scratched with a clove of garlic.

Use an array of Olive Oils for multiple purposes. Strong and robust Extra Virgin Olive Oils can be used for cooking fish, meat, to make marinades, or to drizzle on strongly flavored ingredients such as peppers or garlic.

A medium intensity, well-rounded Extra Virgin Olive Oil is outstanding on mozzarella or for bread dipping.

A calm late harvest Extra Virgin Olive Oil could be used in baking a cake or to make mayonnaise. Olive Oil or virgin Olive Oil are both amazing for frying and sautéing.

Do take into 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 expensive Olive Oil that doesn't have much 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 end is your own personal taste!

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  • Alexis Barros