Olive Oil

Olive oil is a versatile and essential ingredient in many kitchens, particularly for those who enjoy Mediterranean cuisine. While olive trees bear fruit in the fall, olive oil is available year-round due to its long shelf life and widespread cultivation. It is a staple in Italian, Greek, and Spanish cooking, among others, and is used for sautéing, grilling, dressing salads, and as a finishing oil to add flavor to dishes. Extra virgin olive oil, which is the highest quality, is particularly prized for its fruity, peppery, and slightly bitter notes.

Olive Oil Synonyms

Extra virgin olive oil
EVOO
Virgin olive oil
Pure olive oil
Light olive oil

Olive Oil Substitutes

Different Forms/Types of Olive Oil

Pure Olive Oil

Often a blend of refined and virgin olive oils, it has a neutral flavor and higher smoke point, making it suitable for high-heat cooking.

Light Olive Oil

Refined olive oil with a neutral taste and higher smoke point. Despite its name, 'light' refers to its flavor, not calorie content.

Virgin Olive Oil

Made from the second pressing of olives, with slightly higher acidity than extra virgin. It has a good flavor and is suitable for cooking at moderate temperatures.

Infused Olive Oil

Extra virgin or pure olive oil that has been infused with flavors like herbs, garlic, or chili, adding a unique twist to dishes.

Extra Virgin Olive Oil

The highest quality olive oil, made from the first cold pressing of the olives, with no chemical treatments. It has a low acidity and a robust flavor profile.

How to Choose Olive Oil

When choosing olive oil, look for bottles that specify the type of olive oil (e.g., extra virgin), the region of origin, and the harvest date. A dark glass bottle or tin can protect the oil from light, which can cause deterioration. For extra virgin olive oil, a low acidity level (below 0.8%) is a sign of quality. Trustworthy certifications, such as PDO (Protected Designation of Origin) or COOC (California Olive Oil Council), can also indicate a high-quality product.

Cooking/Prep Tips for Olive Oil

Olive oil is a versatile and healthy fat that is a cornerstone of Mediterranean cuisine. For intermediate and expert home cooks, it's important to select the right type of olive oil for the dish. Extra virgin olive oil (EVOO) is best for cold dishes or for finishing due to its robust flavor and lower smoke point. For cooking at higher temperatures, choose a refined olive oil or light olive oil. When using olive oil in your cooking, be mindful not to overheat it to avoid losing its delicate flavors and health benefits. Additionally, storing olive oil in a cool, dark place will help preserve its quality. Remember, olive oil can be used to create emulsions for dressings and sauces, adding a silky texture and rich taste.

Shelf Life of Olive Oil

Olive oil should be stored in a cool, dark place away from heat sources like the stove or sunlight. A kitchen cabinet or pantry is ideal. Keep the bottle tightly sealed to prevent exposure to air, which can lead to oxidation and rancidity. Extra virgin olive oil should be used within 12 to 18 months of bottling, while other types of olive oil can last up to 24 months. Once opened, aim to use the oil within a few months for the best flavor and quality.

Recommended Brands for Olive Oil

pure olive oil: Filippo Berio

light olive oil: Bertolli

virgin olive oil: Zoe

infused olive oil: La Tourangelle

extra virgin olive oil: California Olive Ranch

Cooking Techniques for Olive Oil

Baking: Olive oil can be used as a healthier alternative to butter in baking, imparting a subtle, fruity flavor to cakes, bread, and muffins. The ratio for substitution typically depends on the recipe, but a general guideline is to use three-quarters the amount of olive oil as butter.

Sautéing: Olive oil is commonly used for sautéing vegetables, meats, and seafood. It provides a flavorful base and helps to cook food evenly. Use medium heat to prevent the oil from reaching its smoke point and turning rancid.

Dressing and Marinades: Extra virgin olive oil is ideal for dressings and marinades. Its flavor can enhance the taste of salads and marinated dishes. Whisk it with vinegar or lemon juice, herbs, and seasonings for a simple yet delicious dressing or marinade.