Uses of olive oil

Of all dietary fats, olive oil stands out as the healthiest and most delicious option, surpassing other vegetable and animal fats. Unlike chemically refined vegetable oils, virgin olive oil is a true natural olive juice. In particular, extra virgin olive oil (AOVE) offers a unique versatility, from its raw use to various cooking techniques.

Olive oils are exceptionally stable and do not generate toxic compounds when subjected to high temperatures, making them ideal for frying, roasting, stewing and sautéing. Although extra virgin olive oil is better tasted raw, it also enhances the flavors during cooking. Here is a summary of its main uses:

Main uses of olive oil

Season: Perfect for salads and cold dishes. Combine with salt, vinegar or lemon.

Adobar: Macer meat and fish with wine, spices and extra virgin olive oil to enhance the flavors.

Sauté: Cook quickly at 90-100 °C, maintaining the juices and flavor.

Sauté: Cook slowly over low heat, without water, to concentrate the flavors.

Raid: Sauté and cook in a little liquid to add depth to the dish.

Confit: Cook slowly at low temperature, obtaining soft textures.

Escabechar: Similar to confit, by adding vinegar and water.

Roast: Use little oil and dry heat; you can top it up with butter.

Frying: It reaches high temperatures to form a crispy crust that prevents food from absorbing excess fat.

Preserve: Ideal for cheeses, fish or meats marinated in extra virgin olive oil with spices.

Emulsify: Base of sauces such as mayonnaise, salmorejo and pilpil, providing body and flavor.

Practical advice with olive oil

Try a good EVOO with bread, simple and delicious.

Prepare an aperitif by spreading garlic on toast and adding a drizzle of oil.

Add a few drops to the water of the dough to prevent it from sticking.

Season the salads at the end, after salt and vinegar, for better grip.

Spread the barbecue meats with extra virgin olive oil to enhance the juice and flavor.

Marinate the meats with olive oil, spices and herbs to intensify the taste.

To absorb excess oil in the dishes, use lettuce leaves.

When frying in EVOO, a crispy layer forms that improves the flavor and prevents excess fat.

Finally, don't forget: olive oil is an exceptional product, but it should be used in moderation. Its quality deserves to be appreciated without waste, and its balanced consumption ensures its benefits in a healthy diet.

Fresh tomato with olives and peppers, seasoned with a touch of extra virgin olive oil, perfect to enjoy at home every day

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