Thanks to its flavor and properties, extra virgin olive oil has become one of the fundamental ingredients of the kitchen, compatible with all flavors: salty, sweet and spicy. Although its preferred use is “raw”, retaining all its organoleptic characteristics, it can also be used in different culinary techniques.
The most intense olive oil is a good choice if we want to enhance the flavor of a dish. But when cooking with more delicate ingredients, it will always be better to use softer olive oils. Today we want to share the main uses of olive oil in the kitchen, whether we use it “raw” or for frying.
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Sauces such as mayonnaise reach an extra point of flavor when they are made from an extra virgin olive oil that allows better integration of the remaining ingredients.
2. Soups, creams and purees:
In preparations in which the maximum temperature does not exceed 212ºF when cooking, olive oil retains its taste qualities although some aromas may evaporate. Therefore, we can add a little olive oil at serving.
Olive oil becomes the best dressing for vegetables. Simply add several tablespoons once we have boiled and drained the vegetables.
4. Pasta and rice:
The paste is much softer and does not stick if we add a little olive oil to the water. When we cook rice, whether it is broth or dry, it is important to control the quantity of olive oil to be used, as rice absorbs all the flavors of its cooking medium.
Extra virgin olive oil with sweet nuances brings a special flavor to the mass of cakes and biscuits. It is also recommended for use in mousses and ice cream. For bread doughs and pies we will obtain an optimal texture using extra virgin olive oil, especially if these masses should be fried.
Uses for frying
Extra virgin olive oil is suitable for frying because it is stable at high temperatures (during the process temperatures between 338 and 356 ºF are reached).
The foods cooked in this way will be enriched with the flavor and the components of the oil.