Grocery
Extra Virgin Olive Oil
What it is
Extra virgin olive oil is the highest grade of olive oil. It is made by crushing olives and extracting the oil without the use of heat or chemicals. This process preserves the natural flavor, aroma, and beneficial compounds of the olives. It has a distinct fruity taste and a slightly peppery finish. The oil is typically a vibrant green or golden color, depending on the type of olives used.
How people cook with it
This versatile oil is a staple in many kitchens, used for a wide range of culinary applications.
- Drizzling over salads
- Sautéing vegetables
- Marinating meats
- Finishing cooked dishes
Extra virgin olive oil is excellent for low to medium-heat cooking. It can be used to sauté vegetables, pan-fry fish, or as a base for salad dressings. Its robust flavor also makes it ideal for finishing dishes, adding a fresh, fruity note to pasta, grilled meats, or roasted vegetables just before serving. It can also be used in marinades for chicken, fish, or vegetables, infusing them with its characteristic taste.
How it differs from similar foods
Unlike refined olive oils, extra virgin olive oil retains more of the olive's natural flavor and antioxidants. Its lower smoke point means it is best suited for dressings and lower-heat cooking, whereas refined oils can withstand higher temperatures.
Who it is for
Home cooks and professional chefs appreciate its quality and flavor.
How to keep the rest
Store the remaining oil in a cool, dark place, away from direct sunlight and heat. Keep the bottle tightly sealed to prevent oxidation and preserve its freshness. Proper storage helps maintain its delicate flavor and aroma for an extended period.