Grocery
Extra Virgin Olive Oil
What it is
This is a high-quality olive oil produced by mechanical means without the use of chemicals. It is the first pressing of the olives and retains more of the natural flavor, aroma, and color of the fruit. Its distinct taste profile can range from fruity and peppery to mild and buttery, depending on the olive varietals used and the region of origin.
How people cook with it
Extra virgin olive oil is a versatile ingredient, perfect for both cooking and finishing dishes.
- Drizzling over salads
- Sautéing vegetables
- Marinades for meats
- Dipping bread
It can be used for low to medium-heat cooking methods like sautéing, pan-frying, and roasting. Its robust flavor also makes it an excellent choice for salad dressings, marinades, and as a finishing oil to add richness and depth to pasta, grilled meats, or vegetables. For baking, it can sometimes substitute for butter or other oils, though its flavor will be present in the final product. It is best enjoyed when its fresh, fruity notes are allowed to shine.
How it differs from similar foods
Compared to regular olive oil, extra virgin olive oil has a lower acidity level and a more pronounced, complex flavor. It is unrefined, meaning it retains more of the natural compounds and antioxidants from the olives, contributing to its distinct taste and aroma.
Who it is for
Home cooks and professional chefs appreciate its superior flavor and quality for everyday use and special meals.
How to keep the rest
To preserve its freshness, store extra virgin olive oil in a cool, dark place, away from direct sunlight and heat. Keep the bottle tightly sealed. It is best used within a year of opening, though it will remain safe to consume beyond that, with a gradual decline in flavor quality.