Extra virgin olive oil is best used to finish dishes or as a dressing, rather than for high-heat cooking.
What is Extra Virgin Olive Oil?
Extra virgin olive oil (EVOO) is recognized as the highest-quality olive oil. It boasts a rich taste and aroma, coupled with the lowest acidity level (a maximum of one per cent). These characteristics make it highly prized for its flavour contribution to food.
Best Ways to Use Extra Virgin Olive Oil
Based on its quality and flavour profile, extra virgin olive oil is ideally suited for applications where its taste and aroma can shine without being degraded by heat.
Drizzled Over Uncooked Foods
One of the primary ways to use EVOO is by drizzling it over uncooked dishes. This method allows its full flavour and aroma to be appreciated.
- Salads: A classic use, drizzled over fresh green salads or vegetable salads as a key component of dressings.
- Vegetables: Enhances the flavour of raw or steamed vegetables.
- Bread: Perfect for dipping crusty bread, often with a pinch of salt or herbs.
- Cold Appetizers: Finishing bruschetta, caprese salad, or hummus.
To Flavour Cooked Dishes
While not ideal for cooking itself, EVOO is excellent for adding flavour to dishes after they have been cooked. This is often referred to as "finishing" a dish.
- Pasta: A drizzle over finished pasta dishes adds richness and flavour.
- Soups and Stews: Swirling a tablespoon into a bowl of hot soup or stew just before serving elevates the taste.
- Roasted Vegetables: Adding a final drizzle to roasted vegetables once they are out of the oven.
- Grilled Meats or Fish: Finishing cooked proteins with a touch of EVOO.
Why Use EVOO This Way?
The main reason extra virgin olive oil is best used to flavour cooked dishes or drizzled over uncooked salads rather than as a primary cooking oil is because heat reduces its flavour and aroma. High temperatures can diminish the very qualities that make EVOO desirable, making less expensive oils potentially more suitable for frying or high-heat searing.
