EXTRA VIRGIN OLIVE OIL - WHO’D HAVE GUESSED?

 Mediterranean cuisine incorporates large quantities of extra virgin olive oil, using it in salads, marinades, dressings and many other dishes. But how much do we know about extra virgin olive oil? The facts below are designed to help you get the most out of your bottle.

What is the best way to store extra virgin olive oil? Extra virgin olive oil should be stored in a cool place, at 15-20ºC, and out of direct sunlight. Each extra virgin olive oil should be consumed within a few months of purchase, as when young, it is at its most flavoursome and nutritional. Most olive oils are sold in glass bottles, tins or plastic bottles. Glass bottles are the best containers to maintain the quality of the oil. You must always keep the container closed.

Can extra virgin olive oil be used to make desserts, cakes or breads? Yes. The Mediterranean Diet uses olive oils with sweet and savoury dishes. Olive oil is an indispensable ingredient for making a variety of breads, and blends perfectly with sweet ingredients such as chocolate when baking brownies

What is the best olive oil variety for salads, dips and dressings? The most popular for salads, dips and dressings is extra virgin olive oil, owing to its wide variety of flavours. This oil is also perfect for dipping bread, and as an accompaniment or dressing for hot or cold food.

How can I elaborate flavoured olive oil? These are olive oils flavoured with herbs or spices such as basil or chilli. They are perfect for drizzling over salads or hot dishes. Infused oils can easily be prepared at home, using extra virgin olive oil as the base oil and adding your (cleaned and dried) favourite flavour such as chillies, basil, coriander or even orange peel.

Can I fry my food in extra virgin olive oil? Olive oil is capable of reaching 175-180°C without decomposition or losing its properties, so yes you can fry with extra virgin olive oil and olive oil.