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Extra Virgin Olive Oil

Extra virgin olive oil (EVOO), often referred to as "liquid gold," is a culinary treasure prized for its superior flavor, quality, and potential health benefits. While incredibly versatile, its low smoke point makes it unsuitable for any type of cooking. Let's explore what makes EVOO so special and its best uses in the kitchen.

The Essence of EVOO

  • Production: EVOO stands apart due to its meticulous production. It’s made solely by mechanically cold-pressing fresh olives, ensuring no heat or chemicals are used in the process. This preserves the olive’s natural antioxidants, vitamins, and flavor compounds.
  • Flavor Profile: The taste of high-quality EVOO is a symphony of flavors. Expect notes of fruitiness, grassy freshness, a peppery bite, and sometimes even a touch of pleasant bitterness.
  • Acidity: Acidity is a key marker of EVOO quality. True EVOO must have an acidity level below 0.8%. This low acidity ensures a smooth, balanced, and unadulterated flavor.

EVOO in the Kitchen

Extra virgin olive oil’s delicate nature and low smoke point mean it’s best enjoyed raw, where its vibrant flavors can truly shine. Here’s where EVOO excels:

  • Drizzling: Elevate salads, roasted vegetables, soups, and even desserts with a generous drizzle of EVOO for a burst of flavor and a velvety finish.
  • Dips and Dressings: EVOO’s vibrant taste makes it an excellent base for flavorful dips like hummus or pesto, and it adds richness and depth to salad dressings.
  • Finishing Touches: Add a final drizzle of EVOO to cooked pasta dishes, grilled meats, or fish for an extra layer of complexity.

Choosing Wisely

When shopping for EVOO, remember:

  • Look for “Extra Virgin”: This guarantees the highest quality.
  • Dark Bottles: Packaging in opaque bottles protects the oil from damaging light.
  • Harvest Date: Freshness matters, so check for a recent harvest date.

Important

Extra Virgin Olive Oil is not suitable for cooking due to its low smoke point.

Chef Tom Chef Tom Founder
Food & Ingredients

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