Olive Oil in the Kitchen

Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients.

The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity. Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after six uses.

Big Olive Tips
> Always apply extra virgin olive oil on the food not on the pan! (except on fried eggs)
> Coat the food first before cooking.
> For cooking use Virgin Olive Oil ‘Save Your Money’
> For salads and raw food always use Extra Virgin Olive Oil for flavouring and all the health benefits.
> Extra Virgin Olive Oil should be stored in darkness at not more that 21degC.
> Do not store in the fridge.
> Once the bottle is opened time is ticking.
> Deterioration  factors are heat, light and oxidisation.
> Flavour Extra Virgin Olive Oil in your kitchen we do not recommend flavoured or infused

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.

An important issue, which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, which is available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the soil that the olive trees grow on, but also by the moment when the olives have been harvested and ground.

Olive oil has more uses than just consuming, it also works as a natural and safe lubricant. For example, lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)

Olive Oil in the Kitchen

Extra-virgin olive oil is mostly used for salad dressings and foods to be eaten cold. Used cold, its strong flavor is able to stick out while not being compromised by heat. It is also used for sauteing ingredients.

The higher the temperature to which the olive oil is heated, the more one should prefer the use of refined olive oils. When extra-virgin olive oil is heated above 350 °C (662 °F), the unrefined particles within the oil get burned. This leads to deteriorated taste and even toxicity. Also, the pronounced taste of extra-virgin olive oil is not a taste most people like to associate with their deep fried foods. Refined olive oils are perfectly suited for deep frying foods and should be replaced after six uses.

Big Olive Tips
> Always apply extra virgin olive oil on the food not on the pan! (except on fried eggs)
> Coat the food first before cooking.
> For cooking use Virgin Olive Oil ‘Save Your Money’
> For salads and raw food always use Extra Virgin Olive Oil for flavouring and all the health benefits.
> Extra Virgin Olive Oil should be stored in darkness at not more that 21degC.
> Do not store in the fridge.
> Once the bottle is opened time is ticking.
> Deterioration  factors are heat, light and oxidisation.
> Flavour Extra Virgin Olive Oil in your kitchen we do not recommend flavoured or infused

Choosing a cold-pressed olive oil can be similar to selecting a wine. The flavor of these oils vary considerably and a particular oil may be more suited for a particular dish. Also, people who like lots of tannins in their red wines might prefer more bitter olive oils.

An important issue, which is often not realized in countries that do not produce olive oil is that the freshness makes a big difference. A very fresh oil, which is available in an oil producing region, tastes noticeably different from the older oils available elsewhere. In time, oils deteriorate and become stale. One-year old oil may be still pleasant to the taste, but it is surely less fragrant than fresh oil. After the first year olive oil should be used for cooking, not for foods to be eaten cold, like salads.

The taste of the olive oil is influenced by the soil that the olive trees grow on, but also by the moment when the olives have been harvested and ground.

Olive oil has more uses than just consuming, it also works as a natural and safe lubricant. For example, lubricating the machinery that is used within the kitchen (grinders, blenders, cookware, etc.)

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