Tips for cooking with Extra Virgin Olive Oil

Tips for cooking with Extra Virgin Olive Oil

Did you know there are various expert tips for cooking with extra virgin olive oil (EVOO)? I am here to help elaborate on the multiple pieces of advice that benefit your chef skills and create proper cooking dynamics for your meals. Getting this wrong isn’t going to set your house on fire, but it can drastically change the desired outcomes. Let’s dive in!

On the Stove With Extra Virgin Olive Oil

If I intend to deep fry something, I avoid EVOO. But when I’m sautéing or panfrying, extra virgin olive oil is my go-to. I like to let it pool in the pan and warm, so it’s best to consider a smaller pan. But if you need the space, then ensure you add enough.

Delicate extra virgin olive oils are best for on the stove because you don’t want to overpower the food’s natural flavors, but you want to highlight their best notes. The oil has a chance to work best when you let it warm before adding food.

On the Grill With Extra Virgin Olive Oil

Cooking on the grill is my favorite way to use extra virgin olive oil instead of regular olive oil. Grilling something gives it rich, gourmet flavors, but the addition of EVOO can accentuate the best notes and create a safe barrier on meat.

The best method of grilling with EVOO that I’ve found is placing the meat or vegetables in a baggy and drizzling just enough oil in the bag. I seal the bag, toss the food, and ensure every piece has a layer of oil. I place it directly on the grill and close the lid. Don’t be afraid to season the bag of oil as well.

In the Oven With Extra Virgin Olive Oil

Baking with EVOO is not new. In fact, it’s been happening for generations. It’s another way to pull out the best flavors of a dish and eliminate animal fat for those vegan chefs. And, let’s be honest, it is slightly healthier.

You can add essential vitamin E elements to your cakes and breads while providing an antioxidant-rich treat that reduces the saturated fat content. I like to use an EVOO with delicacy, so I don’t saturate my recipe and instead enhance the natural flavors. A good rule of thumb I follow is if I wouldn’t dip my bread in it, it’s not the best option for baked goods.

A Final Word

Hopefully, some of these tips for cooking with extra virgin olive oil will help you create professional quality dishes. The goal is to highlight natural flavors and find the right EVOO for each food, flavor, and heat level. Happy cooking!

Leave a Comment

Your email address will not be published.