Not all olive oils are created equal, according to Paolo Lafata, senior executive chef at Olive Garden. “Every grade has a distinct quality and flavor, making each suitable for different uses and cooking methods.”
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Extra-Virgin Olive Oil in Tomato Basil Caprese |
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For dressings, dipping and marinades, Lafata recommends premium extra-virgin or extra-virgin olive oil. These oils are of the highest quality and considered to have the best taste. They come from the “first press” of the olives and are unprocessed. Drizzle over cold appetizers such as tomato and mozzarella caprese, crusty breads or cooked vegetables. However, these oils should not be heated. Because of their low acidity, warming these oils will create a loss of flavor. |
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Flavored olive oils typically combine extra-virgin olive oil with citrus or various herbs and spices such as rosemary, garlic, peppercorns, parsley, oregano, hot peppers, thyme or basil. |
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For high-heat cooking methods such as sautéing, pan-frying or broiling, use virgin olive oil. Also unprocessed, it has a slightly higher acidity level than premium or extra-virgin olive oils. |
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Because of its high burning point, pure olive oil is ideal for deep-frying. It is a blend of refined and virgin olive oils and is the most common of olive oils, often used to add flavor and coloring. |
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Commonly used for baking, light olive oil is not a quality grade nor does it have anything to do with calorie count. The term “light” refers to the oil’s color and mildness of flavor. |
Why use olive oil? Olive oil has a high percentage of monounsaturated fat, which is healthier than the polyunsaturated fats found in corn oil and saturated fats in butter. Because olive oil is vegetable based, it is cholesterol-free. It is also rich in vitamins A, B-1, B-2, C, D, E and K and iron.
