2024-01-02 22:42:22
Olive oil, in addition to having an indisputable nutritional value, also enriches our cuisine. It is one of the most versatile foods that adapts perfectly to any food and preparation technique. But not all olive oils are the same.
It is true that personal preferences play an important role, so you should consider which flavors best suit your taste, but we can give you some general recommendations to enhance the flavors in the kitchen.
Cold dishes, salads and vinaigrettes
Extra virgin olive oil will be your best option to use in raw dishes such as
salads and vinaigrettes, because when cold it transmits all the aromas and vegetable flavors of the fruit
the one that comes from, the olive.
It is also recommended to use this type of oil for dressings or in dishes that only require a touch at the end of cooking to highlight the flavors.
Remember that we can find a multitude of varieties of extra virgin olive oils depending on the type of olive with which it is made. For example, the picual variety offers us oils with intense flavors, with a marked spiciness. On the contrary, the Arbequina variety has a more subtle flavor and aroma, in which notes of ripe fruits stand out.
Sauté vegetables and base for sauces
Virgin olive oil is perfect to use with moderate temperatures such as those used when sautéing vegetables. In addition, it is the type of oil very suitable for the preparation of sauces, marinades and marinades.
Roasts and frying
Yes, olive oil is perfect for frying, in fact, it is one of the healthiest options you have for this type of preparations, since thanks to its high oleic acid content it resists high temperatures very well. In this case, when the flavor of the oil is not the main aspect, we can use the so-called olive oil, which is made by mixing refined olive oils with virgin or extra virgin olive oil in a variable proportion.
How do you use olive oil in cooking?
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