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Our Top 5 Tips for Cooking with Extra Virgin Olive Oil

The best flavour combinations are obtained when using the most appropriate style of oil with a particular food. The more intensely flavoured foods are best complemented with more intensely fruity oil, whilst for a special dessert; very delicate oil will enhance the subtle flavours without dominating the dish. Here are our top 5 tips when cooking with olive oil:

INTENSE STYLE EVOOs
Use the more intensely fruity oils for grilling meat, sautéing garlic and onions, on toast with ricotta or swirled into hot soup.

MEDIUM STYLE EVOOs
Use medium style oil for baking fresh tuna, with chicken, on subtle salads and in baking.

DELICATE STYLE EVOOs
Use delicate oil for mayonnaise, in desserts and over fresh fruit.

FRYING WITH EVOO
EVOO is more heat stable than the highly polyunsaturated seed oils and can be re-used many times for frying. The smoke point of EVOO is 2070C; once olive oil is refined, the smoke point increases to 2380C. The high smoke point of EVOO is due to its chemical composition, including the presence of natural antioxidants. Normal frying temperature is around 1600C. The “smoke point” of an oil or fat is the temperature at which it begins to break down; both flavour and nutritional degradation begin at this temperature.

SPACE FOR DESSERT?
Try topping your ice-cream with a swirl of intense style EVOO – it’s delicious!


The Absa Top 5 locally produced EVOOs for 2016 will be announced on the 27th of September! Keep up to date with the latest SA Olive news via social media: Facebook and Twitter.

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