Olive Oil Tips and Tricks

By PeterK

Olive Oil Tips and Tricks

First off, Olive Oil can go bad or rancid so always make sure your oil is fresh and tastes good. If your not sure just give it a taste it shouldn’t leave an after taste or taste funky. Just like you would never add bad wine to any of your dishes, olive oil is no different.

With that said here is a short list of the 3 most basic types of oil, remember there are thousands of Olive Oils out there, some purely made from 0live trees that are thousands of years old, and others come from mixtures of olive oils combined with other non-olive oils. Be picky and choosey as they don’t taste the same!

Here is a list of the three most basic types of oil:

  • Extra Virgin Olive Oil – Most expensive olive oil. This one is usually reserved for salads and general consumption that does not require cooking. Extra Virgin olive oil accounts for less than 10% of the oil in many producing countries. It is used on salads, added at the table to soups, stews and for dipping.
  • Virgin Olive Oil – Mid priced, perfect for sautéing, frying and general everyday cooking
  • Pure Olive Oil – or sometimes called Ordinary Virgin Olive Oil is very misleading. You would think that this might be the best, but in reality pure olive oil’s are usually a BLEND of refined oils. Even though the quality of these oils are lower than the above it still has its place in the kitchen. Since it’s a mixture of oils it might have a higher smoke point which makes it good for frying and other high heat uses

When cooking, save your most expensive Extra Virgin Olive oil for salads, dressing’s, toppings and most uses that are served without heat.

This might include:

  • Drizzle it over salad or mix into salad dressing
  • Use in marinade or sauces for fresh meat, fish, pork, poultry and even vegetables. Olive Oil penetrates meat very well so it’s a good tenderized especially when combined with Balsamic
  • Add extra virgin oil at the end of cooking for a burst of flavor
  • Drizzle over cooked pasta
  • Use instead of butter in all recipes.
  • As a bread dip
  • Brush on meats before grilling
  • Perfect for pesto
  • Drizzle over rice, just before serving
Virgin olive oil is usually priced less than extra virgin and some uses might include

  • In Stir-Fry Vegetables or meats
  • Deep frying
  • Sauteing
  • Perfect for heating

Ultimately the taste of any dish for which you need olive oil will be as good, ordinary or bad as the olive oil you use. The best oils can make the most modest ingredients and elevate them to new flavors; on the other hand the cheaper olive oils will be noticeable with degradation in flavor. Some of the best clues as to the qualify of the oil you are using are supplied by its price and its label but ultimately it’s the taste, and more importantly your taste that will determine which one, out of the thousands of olive oil’s is right for you!

I hope you enjoyed this article and as always STAY HEALTHY and ENJOY!