A lot of people use olive oil in their day to day cooking, but not everyone will understand the best way to get the most out of this special ingredient. For thousands of years people have been using olive oil, and it is a great way to add flavour and substance to almost any meal. I recently had the good fortune to talk to an olive oil expert from www.sanpastore.com who agreed to impart his wisdom regarding this wondrous liquid.
Don’t Overheat Your Oil – If the oil starts to smoke then you have the heat too high and the olive oil is as good as ruined. The smoke point of olive oil is around 400 degrees Fahrenheit, so try not to get to this temperature!
Virgin and Extra Virgin Best When Cold – Although these types of olive oil can withstand a decent amount of heat, they quickly lose flavour. With this in mind your best use for virgin and extra virgin olive oil is on uncooked dishes such as salads.
High Heat Oils – There are certain types of oil that can withstand heat very well, including fine virgin olive oil. By using this kind of oil you can sauté, fry, or bake while still benefiting from the low saturated fat content and fewer calories present in olive oil when compared to butter.
Balance Acid Flavours – Olive oil can be a great balancer when it comes to using it in conjunction with high acidity ingredients such as lemon juice, vinegar and tomatoes; and by carefully adding it you can create a truly amazing combination.
Try Marinating – By using olive oil in a marinade you are able to get good penetration through the meat or vegetable, leading to much richer flavours.
Mashed Potatoes – For an alternative to butter in your mashed potatoes, try adding olive oil! If you want some exceptional mash, consider adding garlic and some seasoning as well.
