Extra virgin olive oil
Extra Virgin Olive Oil (EVOO): A culinary fat that provides smoothness, imparts flavours, and helps with browning, seasoning, or emulsifying.
What it offers and why to use it
Extra Virgin Olive Oil (EVOO): A culinary fat that provides smoothness, imparts flavours, and helps with browning, seasoning, or emulsifying. Use it in dressings, marinades, sautéing, doughs, and cooking. Choose the variety according to the dish: a neutral oil doesn't compete with other flavours, and an aromatic oil looks best when eaten raw.
Smooth and enveloping texture; the flavour can range from neutral to fruity, herbal, or toasted.
From shopping to cooking
Choose
When buying extra virgin olive oil (EVOO), check the extraction method, the best before date, and that the packaging protects it well from light. For use raw, a clean aroma without off notes is desirable.
Store
Store it tightly, in a cool, dry, and dark place, away from the hob. Cold temperatures can cloud it without affecting its quality.
Prepare
Use it in dressings, marinades, sautéing, doughs, and cooking. Choose the variety according to the dish: a neutral oil doesn't compete with other flavours, and an aromatic oil looks best when eaten raw.
How to make the most of it
Good pairings
Combine with vegetables, legumes, bread, fish, meats, citrus fruits, garlic, and herbs.
How to substitute it
If you don't have extra virgin olive oil (EVOO), it can be substituted with another suitable oil for the intended use; in baking, melted butter can also be used, adjusting the texture and flavour.
Recipes with extra virgin olive oil
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