Grocery
Extra Virgin Olive Oil
What it is
Extra virgin olive oil is the highest grade of olive oil. It is made from the first pressing of olives and is unrefined. This means it retains more of the natural flavor, aroma, and beneficial compounds of the olives. It has a distinct fruity taste and a slightly peppery finish. The color can range from deep green to golden yellow, depending on the olive varietals used.
How people cook with it
This versatile oil is a staple in many kitchens. It can be used for a wide range of cooking applications.
- Drizzling over salads
- Finishing cooked dishes
- Marinades for meats and vegetables
- Baking
Extra virgin olive oil is best used in ways that highlight its fresh flavor. It is excellent for salad dressings, where its fruity notes can shine. You can also drizzle it over grilled vegetables, fish, or pasta just before serving to add a burst of flavor. It works well in marinades for chicken, lamb, or vegetables, tenderizing and infusing them with taste. While it can be used for sautéing at medium heat, very high heat cooking might diminish its delicate qualities. It can also be incorporated into baked goods for a subtle richness.
How it differs from similar foods
Compared to regular olive oil, extra virgin olive oil has a more robust flavor profile and a lower acidity level. It is less processed, preserving more of the olive's natural characteristics. Other vegetable oils may have a more neutral taste or a different smoke point, making them suitable for different cooking methods.
Who it is for
Home cooks and professional chefs appreciate extra virgin olive oil for its quality and flavor.
How to keep the rest
To maintain its freshness, store extra virgin olive oil in a cool, dark place, away from direct sunlight and heat. Keep the bottle tightly sealed. Avoid storing it near the stove or in a sunny window. Properly stored, it can retain its quality for an extended period.