Olive Oil

Olive oil is a commonplace ingredient, however, many people don't understand how to fully maximize its properties. The biggest challenge often involves identifying the quality and type of olive oil most suitable for the kind of cooking being done. Extra Virgin Olive oil, which is the highest quality, is the best choice for cold dishes and finishing because of its robust flavor. However, for high heat cooking, use 'Pure' or 'Light' olive oil. Never reuse the oil after frying or roasting. The temptation to buy olive oil in bulk could lead to wastage, as it has a relatively short lifespan once opened and exposed to air. Always seal your olive oil well to prevent oxidation which can turn it rancid. The most flavorful olive oil is often cloudy or with sediment at the bottle's bottom, indicative of the least processing. However, many would misinterpret this as a sign of poor quality. Storing olive oil in a cool, dark place is ideal to keep its flavor longer. Olive oil can also be frozen to extend shelf life without changing the texture or taste. Adding olive oil at the end of a stew or soup can give a richness of flavor. When sautéing with olive oil, do not overheat it; once it starts smoking, it can create an unpleasant taste. Infusing olive oil with herbs or spices can create unique flavors for dressings and marinades.