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, without the use of heat or chemicals. This process preserves the natural flavor, aroma, and beneficial compounds of the olives. It is a staple in many kitchens, prized for its versatility and unique taste.
How people cook with it
This oil is a fundamental ingredient for both cooking and finishing dishes. Its distinct character can elevate simple meals.
- Drizzling over salads
- Sautéing vegetables
- Baking bread
- Marinades for meats
Extra virgin olive oil can be used in a variety of ways. For raw applications, it is excellent for salad dressings, where its fruity notes can shine. It is also suitable for moderate heat cooking, such as sautéing vegetables or pan-frying fish. When baking, it can add moisture and a subtle flavor to cakes and breads. For finishing dishes, a drizzle just before serving can add a fresh, vibrant taste. Its smoke point is lower than refined oils, so it is best used for lower to medium heat cooking.
How it differs from similar foods
Unlike refined olive oils, extra virgin olive oil retains more of the olive's natural flavor and color. It has a more robust, sometimes peppery or fruity taste. Refined oils are processed to be more neutral in flavor and have a higher smoke point, making them better for high-heat cooking.
Who it is for
Home cooks and professional chefs alike use extra virgin olive oil for its flavor and cooking properties.
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. Avoid storing it near the stove or in a sunny window. Properly stored, it can retain its best flavor for many months.