What is extra virgin olive oil?
Extra virgin olive oil refers to the highest grade in olive oil production. It is produced through a process known as ‘cold-pressing’. This process ensures the olive oil produced retains all of its natural flavors and taste notes, as well as antioxidants and nutrients, offering consumers a supreme quality olive oil experience.
Olive Oil vs Extra Virgin
Extra virgin olive oil comes straight from the olive without any refining or solvents, but regular olive oil goes through a refining process and suits everyday cooking. Refined olive oil tastes mild and neutral, so it won’t overpower your meals. Its gentle flavour lets all your ingredients blend together naturally while you cook.
Is Extra Virgin Olive Oil Good for you?
The benefits of consuming extra virgin olive oil are manifold. It is rich in antioxidants and contains only unsaturated fats. Studies have linked extra virgin olive oil to improved cardio-vascular health and reduced blood pressure. What’s more, the unique taste of extra virgin olive oils elevates the flavor profile of a whole host of dishes and has long been a staple ingredient of Mediterranean cuisine.
Extra Virgin Olive Oil Smoke Point
You may have seen the term smoke point used in relation to olive oil, but what does the smoke point of olive oil refer to? This term outlines the temperature at which an olive oil variety will begin to smoke during the cooking process. However, recent studies highlighted by this Washington Post article have demonstrated that the very concept of ‘smoke point’ may not be the best indicator when it comes to cooking with olive oil.
Researchers tested how extra virgin olive oil reacts when they cook with it at high temperatures. The extra virgin olive oil remained stable and did not reach its smoke point. The ingredients absorb the heat as they cook, so they never reach the full temperature of the stove or oven. A recent study in ACTA Scientific Nutritional Health supports these findings and further debunks the myth that extra virgin olive oil can’t handle high-heat cooking.
Can you fry with extra virgin olive oil?
The simple answer to this question is, yes! Extra virgin olive oil is perfect for frying. In fact, recent studies carried out by the Modern Olives Laboratory Services in Australia, demonstrated that extra virgin olive oil is the most stable oil for cooking, even at high heat, outperforming other cooking oils such as canola oil, avocado oil, and coconut oil. What’s more, the US Department of Agriculture (USDA) also includes olive oil on its list of recommended oils to safely fry. There are also numerous benefits to frying with extra virgin olive oil, as it contains unsaturated fats and antioxidants. This makes it a healthier alternative to other cooking oils, and it also infuses dishes with fruity notes and unique aromas.
What to make with extra virgin olive oil
When it comes to cooking with La Española Extra Virgin Olive Oil, the sky is well and truly the limit! To help inspire you, we’ve compiled a list of its most popular uses in cooking.
- Salad recipes: No salad dish would be complete without the addition of La Española Extra Virgin Olive Oil. Not only does it elevate the flavor profile of the salad with its fruity notes and unique texture, but it also facilitates the melding of flavors of classic salad ingredients. If you haven’t been using extra virgin olive oil as a salad dressing, make the change today and marvel at the difference!
- Sautéing: For finesse and flavor, opt for extra virgin olive oil in sautéed dishes. Its luxurious flavour can transform sautéed dishes even in small amounts, helping the other ingredients release their natural flavours as they cook.
- Soups: In Mediterranean cuisine, soup dishes are often topped with a drizzle of extra virgin olive oil to give them a silky texture and fruity flavor.
- With bread: Perhaps the best way to fully appreciate the unique flavor of extra virgin olive oil is to apply it to a quality bread. It’s no wonder why oil and bread are the first things to be served at home and in restaurants all across the Mediterranean.