Mastering Olive Oil in the Kitchen: Techniques & Tips
Discover essential advice for cooking with olive oil. Learn to pick the right type, store it well, and use suitable heat levels for the best flavour. 
1. Introduction
Cooking with olive oil can be a culinary game-changer if you understand its nuances. Whether you’re adding extra virgin oil to fresh salads or frying with a more refined variety, mastering these techniques can heighten every dish. Let’s look at the essentials.
2. Types and Temperatures
Extra Virgin (EVOO): Best for drizzling and dressings due to its lower smoke point. Refined or Light Oil: More heat-resistant, making it safer for sautéing or shallow frying.
3. Storage & Shelf Life
Keep your bottle away from direct sunlight and heat sources. A cool pantry helps preserve the fresh aroma. Seal it well to minimize oxidation. If the oil starts smelling rancid, it’s time to replace it.
4. Proper Heating Tips
Medium Heat for EVOO: Using moderate temperatures retains flavour. Higher Heat for Refined Oil: This variety tolerates frying without breaking down too fast. One-Time Use: Repeated heating can produce off-flavours and unwanted compounds.
For more recipe ideas, explore our olive oil recipes.
To learn about global olive oil grades, visit the International Olive Council.
5. Conclusion
In essence, cooking with olive oil revolves around choosing the right type for your dish and respecting its heat limits. Keep it fresh, store it wisely, and enjoy the full, rich flavours that come from a well-selected oil. With these tips, you’ll level up your kitchen game in no time.
- Published in Uncategorized
Cold-Pressed Olive Oil: Why It Belongs in Every British Kitchen
Discover how cold-pressed olive oil enriches British cooking with bold flavour and key nutrients. Learn the benefits and easy ways to enjoy it. 
1. Introduction
The term cold-pressed olive oil often appears on labels, but many people don’t realize how it can transform everyday meals. In Britain, more home cooks are learning about the flavour and nutritional perks that come from pressing olives at low temperatures. This gentle process keeps the oil’s aroma and potential health benefits intact.
2. The “Gently Extracted” Process
When producers avoid high heat—staying under about 30°C—they preserve natural compounds and a brighter, more robust taste. Often called “cool-pressed,” this method helps maintain antioxidants. High temperatures can degrade key components, so this milder approach is a win for both taste and nutritional value.
3. Health Highlights
Retained Antioxidants: By using a cooler extraction, the oil can keep higher levels of beneficial polyphenols.
Heart-Friendly Fats: Like other olive oils, this gently extracted variety contains monounsaturated fats that can support cholesterol balance.
Natural Aroma: You’ll notice a fresh, fruity scent that a harsher process might remove.
4. Cooking Tips & Sustainability
Finishing Touch: Drizzle this oil over salads, roasted veg, or soups for extra depth. Avoid High Heat: For frying, use a more heat-stable option; keep your cold-pressed oil for low or no-heat applications.
Eco-Conscious Choice: Many low-temp extraction methods align with sustainable, small-scale farming practices.
Looking for more ways to elevate your cooking? Check out our olive oil tips
Learn about olive oil standards at the International Olive Council.
5. Conclusion
Whether you love a peppery kick or a milder finish, cold-pressed olive oil offers an elevated taste experience that suits a range of British dishes. Its gentle extraction helps keep both nutrients and flavor in check, making it a worthwhile addition to your kitchen cupboard.
- Published in Blog, health-care, Olive Oil
