How to Cook With Extra Virgin Olive Oil

Use extra virgin olive oil to bring out its delicate flavor in your recipes.

While there are different grades of olive oils that appear on grocery store shelves, none match the fine flavor of extra virgin olive oil. Virgin forms of olive oil come from the first time the olives pass through an oil press. According to Harold McGee, author of "On Food and Cooking," the differences between the types of virgin olive oils come from the amount of oleic acid in the oil. Extra virgin contains the least with 1 percent of this acid, giving it a smooth, delicate flavor without the harshness found in olive oils of subsequent pressings. When cooking with extra virgin olive oil, take advantage of the oil's natural flavor by using it in applications where the oil's flavor shines through.

Things You'll Need

• Extra virgin olive oil

Instructions

1. Taste your extra virgin olive oil before using it in recipes to be certain you will like the flavor. If you do not like the taste of a particular brand of extra virgin olive oil, avoid cooking with it.

2. Replace each part of butter in recipes with 3/4 part extra virgin olive oil. For instance, if your cake recipe calls for 1 c. butter, use 3/4 c. extra virgin olive oil instead.

3. Opt for lower heat-cooking methods. According to Cooking for Engineers, extra virgin olive oil has a low smoke point of 320 degrees Fahrenheit, making it unsuitable for deep frying, but extra light olive oil has a higher smoke point of 468 degrees Fahrenheit. Mix extra virgin olive oil with an equal part of extra light (in flavor) olive oil for deep frying as the flavor of the oil in this application does not come out as much. Use this method to save money since extra virgin olive oil costs more than pure olive oil, according to What's Cooking America.

4. Apply extra virgin olive oil toward the end of the cooking process. For example, toss in 1 tbsp. extra virgin olive oil into a stir fry just before serving so that the flavor of the oil enhances the dish.

5. Use extra virgin olive oil as a garnish over cooked vegetables, a mixture with vinegar for a salad dressing or a dipping condiment for bread as a replacement for individual servings of butter at the dining table.

References

• What's Cooking America: Olive Oil
• The World's Healthiest Foods: Olive Oil, Extra Virgin
• "On Food and Cooking"; Harold McGee; 1984
• Cooking for Engineers: Smoke Points of Various Fats

Resources

• Recipezaar: Extra Virgin Olive Oil Recipes