Different uses
Olive oil is a mixture of both intense and delicate flavors, and because of its unique nutritional properties it is a precious ingredient for all those who prefer a healthy type of cuisine. Adding olive oil to any dish makes it so much better.

Its suitability and adaptability to savory and sweet, raw and cooked dishes and also, contrary to popular belief, to fried foods, thanks to its very high "smoke point" (210 °), makes it the right product for all types of culinary endeavors.
Find below some of its uses in the kitchen:

Raw oil
The traditional and best known use of extra virgin olive oil is as a raw condiment: its scent and taste enhance the sensory experience of the dish without ever covering its other flavors.

It is the perfect ingredient to use for new and creative combinations and dishes, while keeping in mind to always use the right amount.



Depending on the recipe, you can choose a more delicate extra virgin olive oil, which does not cover the flavor of the dish, or an EVO with more intense, fruity or spicy aromatic notes, that can add character to a recipe.
The daily consumption recommended by nutritionists is 2-3 soup spoons per day (1 soup spoon is 10 g).
Emulsion
It is an original way to dress salads, fish or meat: it consists in creating a homogeneous mixture using two liquids that are difficult to mix, one with a fat base and one with an acid base. For example, vinaigrette sauce, made with EVO oil and vinegar, the citronette sauce, prepared with EVO oil and lemon, and the mayonnaise, made with EVO oil, lemon and vinegar.

Recipes with short cooking times
In recipes that require quick and short cooking of ingredients, olive oil holds up well to temperatures, respecting the taste and aromas of other ingredients. Just choose oils with light or medium-light olfactory notes. Ideal for cooking vegetables: just heat the pan, grease it with a little extra virgin olive oil, throw the vegetables in, over low heat, for a few seconds - the vegetables will also lower the temperature of the oil. It is advisable to add some water to adjust the temperature of the extra virgin olive oil while cooking and to prevent the food from sticking to the pan.

For some types of vegetables this type of cooking technique, using a pan and olive oil, is ideal because it increases their nutritional properties (e.g pumpkin and carrots).

Sauté
In this case foods are browned in a pan over high heat. Ideal for preparing seafood, but also rice, vegetables and meat.

Recipes with long cooking times
Sauces, soups, braised meats, stews. Olive oil enhances the taste of each ingredient by ensuring the correct nutritional intake thanks to the monounsaturated fatty acids - which degrade more slowly - and the antioxidant substances of which it is rich.
Frying
The best frying oil is extra virgin olive oil. Thanks to its high smoke point it withstands high temperatures, and does not undergo oxidative deterioration and maintains its beneficial properties. Food fried in olive oil has a lower fat content than food fried in other oils, making olive oil more suitable for weight control.

Some tips for a perfect frying technique: use narrow and deep pans, before immersing the food be sure that the oil is hot, the food must be completely immersed in the oil while frying.

Oven-baking
Olive oil is ideal for any food, it allows you to cook with less added fat, enhancing the taste of the food itself and it enriches the flavor of each ingredient. For example, some chilli flavored olive oil adds a pinch of character to an in-foil oven baked fish.

Confit
Olive oil is perfect for confit, a cooking technique that originates in France and consists of covering the food with fat by cooking it at a low temperature to preserve its properties. Confit cooking can be done with meat, especially goose, duck, lamb, rabbit, but also with some types of fish such as cod.

Marinade
It is a technique that consists in preparing the food for subsequent cooking, flavoring it with a series of ingredients including extra virgin olive oil, flavorings, spices and herbs, leaving it to soften for a certain period of time; it can also be a pre-cooking technique, thanks to the prevalence of acid elements, such as lemon or vinegar.

Desserts
Replacing butter with extra virgin olive oil allows you to create delicious, lighter, softer and more digestible desserts. Just keep in mind that 100g of butter equals about 80g of oil.

In oil preservation
It is a technique that allows the preservation of foods by immersing them into olive oil, which thanks to its antioxidant power will act as a natural preservation agent. Especially suited for fish, such as tuna and sardines and for all types of vegetables and greens.

Olive oil is a guarantee of quality in the kitchen and on the dinner table.
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