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.
