Grocery
Extra Virgin Olive Oil
What it is
This is a type of olive oil that is produced solely by mechanical or other physical means. It is made from the fruit of the olive tree. It is not treated with chemicals or refined. It has a distinct flavor and aroma. It is often used in cooking and as a dressing.
How people cook with it
Extra virgin olive oil is a versatile ingredient in many kitchens. It can be used in both cooking and for finishing dishes.
- Drizzling over salads
- Sautéing vegetables
- Marinades for meats
- Baking
Extra virgin olive oil can be used in a variety of ways. For dressings, it can be whisked with vinegar, herbs, and seasonings. When cooking, it can be used to sauté vegetables or pan-fry proteins. It is also a common ingredient in marinades for meats and fish, adding flavor and moisture. In baking, it can sometimes be used as a substitute for butter or other fats, contributing a subtle fruity note to baked goods. Its smoke point is lower than refined oils, so it is best for medium-heat cooking.
How it differs from similar foods
Extra virgin olive oil differs from other olive oils due to its production method and flavor profile. It is unrefined, meaning it retains more of the natural flavor and aroma of the olives. This results in a more robust, sometimes peppery or fruity taste compared to refined olive oils, which are processed and have a milder flavor.
Who it is for
Home cooks and professional chefs use extra virgin olive oil for its flavor and versatility.
How to keep the rest
To maintain its quality, store extra virgin olive oil in a cool, dark place, away from direct sunlight and heat. Keep the bottle tightly sealed to prevent oxidation. Avoid storing it near the stove or in a sunny window. Properly stored, it can maintain its best flavor for many months.