Cooking With Italian Extra Virgin Olive Oil

Oil is an essential part of many culinary delights. The fats in oil are very effective at transferring heat, allowing a variety of foods to cook without sticking to the pan.

There are many different types of oil and they are not all made in the same way. In short, there is a big difference between types of oil and even in the quality of oil made from olives grown in Puglia versus other olive oils. But even so, olive oil has an excellent reputation as one of the healthiest on the market.

Let’s find out the differences in the types of olive oil available.

What Is The Difference Between Olive Oil And Extra Virgin Olive Oil

The two main types of olive oil are normal and extra virgin olive oil. Both are derived from olives that are crushed or pressed, allowing the oil to seep out. The oil is then collected and ready to use.

The color of olive oil will depend on the type of olive used, when it was harvested and what process was used to extract it.

Olive Oil

Olive oil actually contains extra virgin olive oil and standard refined olive oil. Any olive oil which has been refined has been processed to neutralize its taste, aroma and acidity. In other words, refined olive oil from Italy or elsewhere is adjusted to ensure every bottle has the same consistency and aroma.

Extra Virgin Olive Oil

If you’re looking for the best olive oil Italy has to offer, then choose an Italian extra virgin olive oil. It is created using a cold press and has just 1% fatty acids. That’s significantly lower than refined olive oils.

Many people usually wonder “What is Extra Virgin Olive Oil good for?”. The answer is that there are no additional components, which is why extra virgin olive oil is generally the most expensive option, but it is also the healthiest.

Why Olive Oil & Extra Virgin Olive Oil Taste Different

Extra virgin olive oil needs to be taste-tested to ensure it has no defects in the flavor. It also needs to be lab-tested to confirm the acidity and peroxide levels are within the right parameters.

In many ways, this type of oil is treated like a fine wine. It meets specific standards to become a Grand-cru. This includes developing a rich and fruity flavor. In fact, it can be anything from fruity to buttery, or even a little bitter with hints of pepper.

In contrast, standard Italian olive oil has the flavor removed and the consistency controlled via chemicals. It’s less organic and less labor-intensive to produce, which is why standard olive oil is significantly cheaper than extra virgin olive oil.

 Being more expensive, many people wonder what Italian extra virgin olive oil is good for. In fact, you can benefit from having both in your kitchen.

As established, extra virgin olive oil has a unique and delicate flavor. This can complement a dish and turn it into a culinary delight. It can also be lost in the other flavors already found in the dish. In cooking, you need to decide if the flavor of extra virgin olive oil will bring more to the recipe. It’s very good at enhancing chocolate and lemon dishes. It’s also an excellent choice if being used cold on salads and other dishes.


Summing Up

You need to keep the finest Italian extra virgin olive oil in your kitchen as you’ll be surprised at how often you choose to use it and how it enhances almost any dish.This particular type of oil is the perfect match for any dish, whether you are preparing summer or winter recipes.