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
While extra virgin olive oil is not refined and uses no solvents in the extraction of the oil from the olive, regular olive oil production involves a process of refinement and is typically reserved for everyday cooking. The reason for this is that refined olive oil has a mild and neutral flavor that doesn’t overpower meals, facilitating a smooth and natural melding of the ingredients being cooked.
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. Tests were carried out to see how extra virgin olive oil reacted when high heat was applied during the cooking process. The extra virgin olive oil remained stable and did not reach its smoke point. This is because the ingredients being cooked absorb the heat and do not reach the temperature being applied. This research is corroborated by another recent study published in the ACTA Scientific Nutritional Health academic journal, further debunking the myth that extra virgin olive oil is unsuitable for cooking with high heat.
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 flavor means it can change the dynamic of sautéed recipes even in small quantities, helping to unlock the natural flavors of the other ingredients being cooked.
- 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.