CUISINE
Extra Virgin Olive OIl in Salads
Raw is the best way to enjoy Extra Virgin Olive Oil. Olive Oil adds complexity and body to any dish, and helps balance the acidity or saltiness of any food. In particular, Mediterranean type dishes such as mezze and tapas, as well as ingredients such as tomatoes, or anchovies use profuse amounts of Oive Oil to enhance and balance their flavors.
Extra Virgin Olive Oil in the Fryer
Extra Virgin Oiive Oil has a smoking point of 180°C, which is suitable for a fryer. However, the high cost of Extra Virgin Olive Oil makes it less than an ideal fat for frying.
Extra Virgin Olive Oil for Sautéing
Extra Virgin Olive Oil is a great ally in the kitchen when sautéing. It helps to quickly caramelize the natural sugars found in most ingredients, enhancing the flavor of our dishes. The intensity of the olive oil holds up in this quick cooking method very well.
Extra Virgin Olive Oil in Sauces
The objective of making a sauce is to enhance a dish. Extra Virgin Olive Oil is the best fat to use when creating cold sauces because it does not congeal, and the flavor is fresh. In hot sauces, Olive Oil offers more flexibility, as it does not separate, as butter does.
If making cold sauces with a water base, olive oil will have to be emulsified in order to create a smooth sauce, otherwise the oil will not mix into the water base. Start by mixing all your water-based ingredients (vinegar, lemon, wine, mustard) with a whisk. Slowly add your oil until you reach the desired consistency.
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Marinating in Olive Oil
Olive Oil is ideal for marinating, as it permits the transfer of flavors through the food's walls. Simply add oil to the herbs and spices you wish to use to flavor your dish, and apply to the meat or fish you wish to marinate. Leave in the refrigerator for at least 20 minutes before cooking.
Olive Oil in Pastry
Oilve Oil is sometimes used in the elaboration of breads and pastries. It gives an intenser flavor than butter does.
When Olive Oil is added to dough, it not only intensifies its flavor, but also forms a pelicule of fat over the strands of gluten, making for a more tender bread. It also aids in the leavening of the dough.
Traditionally, both fritters and sponge cakes are made with Olive Oil, instead of butter. Furthermore, a new generation of chefs are developing desserts that use the flavor and properties of Olive Oil in more innovative ways, such as Olive Oil jellies and Olive Oil caramels.
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